Lemon and mustard vinaigrette with garlic

Yield: 2 Servings

Measure Ingredient
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 Salt
\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

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