| 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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