| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Low-fat, Sauces | 6 | Servings |
INGREDIENTS
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Chicken stock |
| 2 | tb | Lemon or lime juice |
| 1 | ts | Dried tarragon, optional |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Paprika |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Freshly ground pepper |
| 1 | ds | Hot pepper sauce |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
For leafy green salads or sliced cucumbers and tomatoes. Doubles as a tenderizing marinade for barbecuing meat. (Use 1/3 c dressing in a plastic bag to marinate 1 lb meat. Use beef stock when marinating beef.) In container with a tight-fitting lid, combine vinegar, chicken stock, lemon juice and seasonings. Shake well. Add oil and shake again. Refrigerate for up to two weeks. Makes 3/4 cup, each serving 2 tbsp 1 Fats & Oils Choice 1 g carbohydrate, 5 g fat, 46 cal. Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Association Shared by Elizabeth Rodier Aug 93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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