Mustard-vinaigrette Dressing

There is a tale told of that great English actor Macready. An eminent preacher once said to him: “I wish you would explain to me something.” “Well, what is it? I don’t know that I can explain anything to a preacher.” “What is the reason for the difference between you and me? You are appearing before crowds night after night with fiction, and the crowds come wherever you go. I am preaching the essential and unchangeable truth, and I am not getting any crowd at all.” Macready’s answer was this: “This is quite simple. I can tell you the difference between us. I present my fiction as though it were truth; you present your truth as though it were fiction.”

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Veg07	8	Servings

INGREDIENTS

1/4	c	Vegetable Broth
3	T	Extra virgin olive oil
4	t	Red-wine vinegar
1	t	Dijon mustard
1/2		Garlic clove, minced
1	T	Minced fresh herbs
		tarragon
		Basil or thyme), or 1
		teaspoon dried
1	pn	Salt
		Freshly ground black pepper
		to taste

INSTRUCTIONS

Makes 8 servings  This delicious classic makes store-bought versions
pale by  comparison, with quite a bit less fat. It will keep in the
refrigerator up to 1 week.  In a small jar with a tight-fitting lid or
in a small bowl, combine  the broth, oil, vinegar, mustard, garlic,
herbs, salt and pepper;  cover and shake well, or whisk until smooth.
Pour into a serving  container; refrigerate, covered, until needed.
Shake well before  using.  SERVING PROVIDES: 1 Fat.  PER SERVING: 47
Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg  Cholesterol, 24 mg
Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber,  0 g Protein, 2 mg
Calcium . 1 POINT  Recipe by: Weight Watchers Versatile Vegetarian
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: the human face of God”