| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Diabetic, Dressings, Salads | 1 | Servings | ||
INGREDIENTS
| -dressing | ||
| 1 | oz | Anchovy; mashed |
| 1 | tb | Bacos;ground allow to mellow for several hours |
| 2 | tb | Chives; chopped allow to mellow for several hours |
| 1 | ts | Parsley; ground |
| 1 | ts | Chives; ground |
| 1 | ts | Marjoram; ground |
INSTRUCTIONS
TO 1/2 C LO-CAL BLUE CHEESE ANCHOVY BACON CHIVE HERBS Food Exchanges per serving: Anchovy Dressing: 1 MEAT EXCHANGE Bacon Dressing: 1/2 FAT EXCHANGE Chive Dressing: NONE Herb Dressing: NONE CAL: 1/2 c = 56 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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