Yield: 2 Servings
|3 tablespoons||Fresh Lemon Juice|
|1 tablespoon||Dijon Mustard|
|¼ teaspoon||Balsamic Vinegar|
|¼ teaspoon||Freshly Minced Garlic|
|1 teaspoon||Dried Tarragon; Leaf|
|\N \N||Freshly Ground Black Pepper|
Recipe by Mark Hall
Use this for any of your favorite steamed vegetables such as broccoli, spinach, zucchini or other varieties of squash. It is also good on cold salads.
Mix the first 5 ingredients. Add salt and pepper to taste.
Yield: ¼ C (2 servings)
Serving size: 2 T Cal 2; Fat 0.1g; Sat Fat trace; Cholesterol 0 mg Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
Recipe by: Reversing Heart Disease, Dr. Dean Ornish Posted to Digest eat-lf.v097.n197 by Reggie Dwork <reggie@...> on Aug 04, 1997