Recipe - Lemon And Mustard Vinaigrette With Garlic

3 tablespoon Fresh Lemon Juice
1 tablespoon Dijon Mustard
One fourth teaspoon Balsamic Vinegar
One fourth teaspoon Freshly Minced Garlic
1 teaspoon Dried Tarragon; Leaf
Salt
Freshly Ground Black Pepper

Recipe by Mark Hall

Use this for any of your favorite steamed vegetables such as broccoli,
spinach, zucchini or other varieties of squash. It is also good on cold
salads.

Mix the first 5 ingredients. Add salt and pepper to taste.

Yield: One fourth C (2 servings)

Serving size: 2 T Cal 2; Fat 0.1g; Sat Fat trace; Cholesterol 0 mg

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com

Recipe by: Reversing Heart Disease, Dr. Dean Ornish Posted to Digest
eatlf.v097.n197 by Reggie Dwork reggie@reggie.com on Aug 04, 1997