| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sauces |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/3 |
c |
Fresh lemon juice |
| 1 |
tb |
Sugar |
| 1 |
tb |
Minced fresh parsley |
| 1 |
tb |
Vegetable oil |
| 2 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Combine all ingredients in a jar. Cover tightly; shake vigorously. Yield: 1
cup (serving size: about 1 tablespoon).
Per serving: 12 Calories; 1g Fat (59% calories from fat); 0g Protein; 1g
Carbohydrate; 0mg Cholesterol; 75mg Sodium
Recipe by: Cooking Light, April 1995, page 127
Posted to MC-Recipe Digest V1 #396 by igor@digex.net on Jan 28, 1997.
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