Recipe - Balsamic Dressing (Lf)

Three fourths cup Water
One fourth cup Balsamic vinegar
3 teaspoon Capers
2 teaspoon Dijon mustard
1 One half teaspoon Dried basil
1 tablespoon Fresh parsley; chopped (opt)

Combine the ingredients. Adjust vinegar to taste, since it has a strong
flavor. Store in a covered container in the refrigerator. Makes about 1
cup. Per tablespoon: 1 calorie, 0 chol, 0 dietary fiber, 0 fat, 7mg sodium
Author's Note: If you don't have balsamic vinegar, you may substitute
another kinds. But, if this be the case, start with water and vinegar in
equal proportions.

Posted to MCRecipe Digest by "Martha Sheppard" marthahs@worldnet.att.net
on Apr 13, 1998