| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Diabetic, Dressings, Salads, Sauces | 1 | Servings |
INGREDIENTS
| -lo-cal | ||
| 2 | tb | Avocado; mashed |
| 2 | tb | Blue cheese;mashed =OR=- |
| 2 | tb | Roquefort cheese; mashed |
| 1 | Hard-cooked egg yolk; crumbled & combined with | |
| ds | Hot pepper sauce; | |
| 1 | tb | Lemon juice; |
| 1 | tb | Soy sauce; |
INSTRUCTIONS
TO 1/2 C OF FRENCH DRESSING AVOCADO CHEESE EGG LEMON SOY SAUCE Food Exchanges per serving: Avocado Dressing: 1 FAT EXCHANGE Cheese Dressing: 1/4 MEAT EXCHANGE Egg dressing: 1 MEAT EXCHANGE Lemon Dressing: Free Soy Sauce Dressing: Free (I used salt free) CAL: 1/2 C=100 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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