INGREDIENTS

INSTRUCTIONS

Add all the ingredients to a small stainless steel or ceramic bowl and
whisk together well. Refrigerate prepared dressing for at least one
hour to allow the flavors to blend. Makes 1 pint.  LeanTip: If the
dressing is too thick, thin with water to desired  consistency.  PER 2
tablespoons: Calories: 37.9 (22.9% from fat); Fat: 0.96 grams  (trace
of saturated fat); Protein: 1.1 gram; Carbohydrates: 5.8 grams;
Cholesterol: 2 mgs Sodium: 142 mgs.  REF: 1998, Capitol Broadcasting
Company, Raleigh, NC.  Notes: http://www.wraltv.com/features/lean
January 26, 1998  "Supermarket low-fat dressings are only a partial
solution since  their flavors can be flat and the texture is gummy.
What do I do? I  turn to my own dressing. It is ready in a flash and
keeps well. I'm  in control of the ingredients and use the freshest I
can find. My  dressing has a little more than half the calories and
just one-sixth  of the fat of the full-fat version. This dressing not
only makes a  salad sing, but makes a dandy dip for fresh vegetables."
Hanneman 1998 June  Recipe by: WRAL © 1997 Don Mauer: Lean & Lovin' It
Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun
14, 1998, converted by MM_Buster v2.0l.

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 14
Calories From Fat: 1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 105mg
Potassium: 129.4mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.8g
Protein: <1g