Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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