Balsamic Vinaigrette
- 1 tb Dijon-style mustard;
- 1/4 c Balsamic vinegar;
- 2 tb Water;
- 2 tb Fresh lemon juice
- 1/4 ts Dried leaf tarragon;
- 1 cl Garlic; minced
- 2 tb Safflower oil;
- 2 tb Virgin olive oil;
- Salt & pepper to taste;
In a jar, combine the mustard, vinegar, water, lemon juice, tarragon
and garlic. Shake well to combine. Add oils and shake again.
Season with salt and pepper. Chili before serving. Makes about 3/4
cup. 12 servings(1-tb each).
Food Exchange per serving: 1 FAT EXCHANGE; CAL: 44; CHO: 0mg; CAR: 1g;
PRO: 0g; SOD: 36mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
and garlic. Shake well to combine. Add oils and shake again.
Season with salt and pepper. Chili before serving. Makes about 3/4
cup. 12 servings(1-tb each).
Food Exchange per serving: 1 FAT EXCHANGE; CAL: 44; CHO: 0mg; CAR: 1g;
PRO: 0g; SOD: 36mg; FAT: 5g;
Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
