* in place of balsamic vinegar you can use raspberry vinegar, sherry
vinegar, Champagne vinegar or a good red wine vinegar.
Whisk together vinegar, lemon juice, mustard, oil, worcestershire sauce,
garlic and pepper. Whisk in water. Taste and add honey and salt if needed.
Makes 1 3/4 cups.
Source-Simply Heart Smart Cooking by Bonnie Stern Formatted for Mastercook
by Carol Floyd--c.floyd@arnprior.com
NOTES : I make this with homemade raspberry or blueberry vinegar.
Recipe by: Simply Heartsmart Cooking-Bonnie Stern
Posted to MC-Recipe Digest V1 #870 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Oct 27, 1997
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