Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Plain low-fat yogurt; 1/8 ts White pepper;
1 tb Salflower; 1 cl Garlic; minced
-=OR=- 2 tb Fresh parsley; chopped
1 tb Corn oil; 1 tb Anchovy paste;
2 tb White vinegar; ds Red(cayenne)pepper
pn Salt;

Excellent dressing for vegetables, pasta, fish, or salads.

Place all ingedients in a blender and process until smooth. Refrigerate to
blend flavors; adjust seasoning before serving. Makes about 3/4 cup. Food
Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg;
FAT: 2g; Makes about 3/4 cup. 12 servings(1-tb each)

Source: Light Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O'Brion and her Meal-Master

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