Balsamic Vinaigrettediabetic, dressings, salads 1 tablespoon dijon-style mustard 1/4 cup balsamic vinegar 2 tablespoon water 2 tablespoon fresh lemon juice 1/4 teaspoon dried leaf tarragon 1 centiliter garlic; minced 2 tablespoon safflower oil 2 tablespoon virgin olive oil 1 salt & pepper to taste In a jar, combine the mustard, vinegar, water, lemon juice, tarragon and garlic. Shake well to combine. Add oils and shake again. Season with salt and pepper. Chili before serving. Makes about 3/4 cup. 12 servings(1-tb each). Food Exchange per serving: 1 FAT EXCHANGE; CAL: 44; CHO: 0mg; CAR: 1g; PRO: 0g; SOD: 36mg; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
