Variations For French Dressingdiabetic, dressings, salads, sauces ----TO 1/2 C OF FRENCH DRESSING---- ----AVOCADO---- 2 tablespoon avocado; mashed ----CHEESE---- 2 tablespoon blue cheese; mashed =or=- 2 tablespoon roquefort cheese; mashed ----EGG---- 1 hard-cooked egg yolk; crumbled & combined with 1 dash hot pepper sauce ----LEMON---- 1 tablespoon lemon juice ----SOY SAUCE;---- 1 tablespoon soy sauce Food Exchanges per serving: Avocado Dressing: 1 FAT EXCHANGE Cheese Dressing: 1/4 MEAT EXCHANGE Egg dressing: 1 MEAT EXCHANGE Lemon Dressing: Free Soy Sauce Dressing: Free (I used salt free) CAL: 1/2 C=100 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master |
