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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