Recipe - Italian Dressing

One fourth cup Chicken broth
1 tablespoon Virgin olive oil;
2 tablespoon Red wine vinegar;
2 teaspoon Dijonstyle mustard;
1 cl Garlic; minced
One half teaspoon Dried leaf basil;
pn Dried leaf thyme
Salt and pepper to taste;

Mix all ingredients together in a small jar and shake well. Chill
before serving. Makes One half cup = 8 serving.
Food Exchange per serving: FREE; CAL: 17; CHO: 0mg; CAR: 0g; PRO: Og;
SOD: 43mg; FAT: 2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her MealMaster.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip