Variations For Italian Dressingdiabetic, dressings, salads ----TO 1/2 C LOCAL ITALIAN---- ----ANMCHOVY---- 1 oz anchovy fillets ----GROUND BACON---- 1 bacos; allow to mellow several h ----PARMESAN---- 1 tablespoon parmesan cheese; allow to mellow several h ----TOMATO;---- 1 tablespoon tomato puree ----WINE---- 1 tablespoon dry white or red wine Food exchange per serving: Anchovy Dressing; 1 MEAT EXCHANGE Bacon Dressing; 1/2 FAT EXCHANGE Parmesan Dressing; 1/8 MEAT EXCHANGE Tomato Dressing; None Wine Dressing; None CAL: 1/2 C 24; Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master |
