Italian Dressing
Yield: 8 servings
1/4 c Chicken broth 1 cl Garlic; minced
1 tb Virgin olive oil; 1/2 ts Dried leaf basil;
2 tb Red wine vinegar; pn Dried leaf thyme
2 ts Dijon-style mustard; Salt and pepper to taste;
Mix all ingredients together in a small jar and shake well. Chill
before serving. Makes 1/2 cup = 8 serving.
Food Exchange per serving: FREE; CAL: 17; CHO: 0mg; CAR: 0g; PRO: Og;
SOD: 43mg; FAT: 2g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master.
441/4 c Chicken broth 1 cl Garlic; minced
1 tb Virgin olive oil; 1/2 ts Dried leaf basil;
2 tb Red wine vinegar; pn Dried leaf thyme
2 ts Dijon-style mustard; Salt and pepper to taste;
Mix all ingredients together in a small jar and shake well. Chill
before serving. Makes 1/2 cup = 8 serving.
Food Exchange per serving: FREE; CAL: 17; CHO: 0mg; CAR: 0g; PRO: Og;
SOD: 43mg; FAT: 2g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy OBrion and her Meal-Master.
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