1/4 cup Red wine vinegar
1/4 cup Chicken stock
2 tablespoons Lemon or lime juice
1 teaspoon Dried tarragon, optional
1/2 teaspoon Dry mustard
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/4 teaspoon Freshly ground pepper
1 dash Hot pepper sauce
2 tablespoons 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 tablespoon 1 Fats and Oils Choice 1 g carbohydrate, 5 g fat, 46 cal.