Recipe - Herb Vinaigrette Dressing

One fourth cup Red wine vinegar
One fourth cup Chicken stock
2 tablespoon Lemon or lime juice
1 teaspoon Dried tarragon, optional
One half teaspoon Dry mustard
One half teaspoon Paprika
One half teaspoon Garlic salt
One fourth teaspoon Freshly ground pepper
1 ds Hot pepper sauce
2 tablespoon Vegetable oil

For leafy green salads or cut or sliced up cucumbers and tomatoes. Doubles as a
tenderizing marinade for barbecuing meat. (Use 1/3 cup dressing in a plastic
bag to marinate 1 pound meat. Use beef stock when marinating beef.)

In container with a tightfitting lid, combine vinegar, chicken stock,
lemon juice and seasonings. Shake well. Add oil and shake again.
Refrigerate for up to two weeks.

Makes Three fourths cup, each serving 2 tbsp 1 Fats & Oils Choice 1 g carbohydrate, 5
g fat, 46 cal. Source: Choice Menus by Marjorie H. Hollands and Margaret
Howard 1993 Canadian Diabetes Association Shared by Elizabeth Rodier Aug 93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini