Recipe - Balsamic Vinaigrette

One fourth cup Balsamic vinegar
One fourth cup Apple cider vinegar
One fourth cup Water
1 tablespoon Dijon mustard
1 tablespoon Fresh garlic; minced
2 tablespoon Olive oil
1 tablespoon Fresh parsley; minced

Whisk together vinegars, water, mustard, garlic, oil and parsley in small
bowl. Yield: About 1 cup.

Per serving: 280 Calories; 28g Fat (84% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 194mg Sodium

NOTES : Mary Carroll makes this delicious vinaigrette with the vinegar,
which she uses to dress spinach, endive and fresh orange salads for fall
lunches.

Recipe by: Mary Carroll St. Louis Post Dispatch

Posted to MCRecipe Digest V1 #892 by Lisa Minor lisa@cybermill.com on
Nov 8, 1997