Variations for Italian Dressing
Yield: 1 batch
--TO 1/2 C LO-CAL ITALIAN-
-dressing add any of these
--ANMCHOVY-
1 oz Anchovy fillets;
--GROUND BACON---
Bacos; allow to mellow -several hours;
--PARMESAN-
1 tb Parmesan cheese; allow to -mellow several hours
--TOMATO;-
1 tb Tomato puree;
--WINE-
1 tb 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 OBrion and her Meal-Master
44-dressing add any of these
1 oz Anchovy fillets;
Bacos; allow to mellow -several hours;
1 tb Parmesan cheese; allow to -mellow several hours
1 tb Tomato puree;
1 tb 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 OBrion and her Meal-Master
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