Yield: 1 3/4 cups*
|½ cup||Lemon juice; fresh|
|¼ teaspoon||Lemon Rind;|
|½ teaspoon||Worcestershire sauce;|
|¼ teaspoon||Celery seed;|
|½ teaspoon||Dry mustard;|
|\N \N||Sugar sybstitute equivlent|
|\N \N||2 tb sugar|
*1 serving: 2 Tablespoons. Tasty, very low-calorie dressing be used as a marinade for vegetables and meat.
Combine all ingredients in a pint jar; cover tightly and shake vigorously. Store in refrigerator. Shake before using.
Food Exchange per serving: Up to 3 tablespoons may be considered "free". CAL: 5; CHO: 1g; PRO: Og; SOD: 52mg; CHO: Omg; Low-sodium diets: Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master