Recipe - Dijon Vinaigrette Marinade

1 tablespoon Sugar
One half teaspoon Dried tarragon
1/3 cup Ready to serve chicken broth
3 tablespoon Dijon mustard
1 tablespoon Extravirgin olive oil
1 tablespoon Lemon juice

In small bowl, combine all ingredients with wire whisk, beat until smooth.

Pour mixture over blanced and cooled vegetables, such as whole green beans,
diagonally cut carrots or asparagus spears. Let stand at room temperature
for 15 minutes to marinate before serving. Makes 2/3 cupenough for 8 (1/2
cup) servings.

Recipe by: Fast & Healthy July/August 1997 Posted to MCRecipe Digest V1
#730 by L979@aol.com on Aug 9, 1997