Name: Herb Vinaigrette Dressing
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

I am persuaded that one great cause of the darkness and uncomfortable feelings of many well-meaning people in the matter of religion, is their habit of confounding, and not distinguishing, justification and sanctification. It can never be too strongly impressed on our minds that they are two separate things. No doubt they cannot be divided, and everyone that is a partaker of either is a partaker of both. But never, never ought they to be confounded, and never ought the distinction between them to be forgotten.

J.C. Ryle

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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