| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Sami |
Salads sala, 1ncoming |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Defatted low-sodium chicken broth OR vegetable broth |
| 1/4 |
c |
Balsamic vinegar |
| 2 |
tb |
Reduced-calorie and -sodium ketchup |
| 2 |
tb |
Prepared mustard |
| 1/2 |
ts |
Dried savory |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Ground red pepper |
INSTRUCTIONS
In a small jar with a tight-fitting cover, combine the broth, vinegar,
ketchup, mustard, savory, thyme and pepper. Cover and shake until well
combined. To store, refrigerate for up to 1 week. Shake well before
serving.
Prevention's Healthy Ideas http://www.prev.com/
Notes: Makes: 1 cup or 8 servings; Per 2 tablespoons: Calories: 16; Fat:
0.2 g. (12% of calories); Fiber: 0 g.; Cholesterol: 0 mg.; Sodium: 84 mg.
>from Pat Hanneman X-post >Mc-Recipe >Eat-LF Archives 98Feb
Recipe by: Prevention Mag Feb98
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 15,
1998
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