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Title: Balsamic Vinaigrette
Categories: Diabetic Salad Dressing
Yield: 12 Servings
| 1 | tb | Dijon-style mustard; |
| 1/4 | c | Balsamic vinegar; |
| 2 | tb | Water; |
| 2 | tb | Fresh lemon juice |
| 1/4 | ts | Dried leaf tarragon; |
| 1 | cl | Garlic; minced |
| 2 | tb | Safflower oil; |
| 2 | tb | Virgin olive oil; |
| 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
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