Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Balsamic Vinaigrette

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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

Yield: 12 servings

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