Title: Herb Vinaigrette Dressing
Categories: Lowfat Sauce Diabetic Canadian
Yield: 6 Servings

1/4	c	Red wine vinegar
1/4	c	Chicken stock
2	tb	Lemon or lime juice
1	ts	Dried tarragon, optional
1/2	ts	Dry mustard
1/2	ts	Paprika
1/2	ts	Garlic salt
1/4	ts	Freshly ground pepper
1	ds	Hot pepper sauce
2	tb	Vegetable oil

For leafy green salads or sliced cucumbers and tomatoes. Doubles as a tenderizing marinade for barbecuing meat. (Use 1/3 c dressing in a plastic bag to marinate 1 lb meat. Use beef stock when marinating beef.)

In container with a tight-fitting lid, combine vinegar, chicken stock, lemon juice and seasonings. Shake well. Add oil and shake again. Refrigerate for up to two weeks.

Makes 3/4 cup, each serving 2 tbsp 1 Fats & Oils Choice 1 g carbohydrate, 5 g fat, 46 cal. Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Association Shared by Elizabeth Rodier Aug 93

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