Italian Dressing (Marks)
salads
1/4 cup chicken broth
1 tablespoon virgin olive oil
2 tablespoon red wine vinegar
2 teaspoon dijon-style mustard
1 centiliter garlic; minced
1/2 teaspoon dried leaf basil
1 pinch dried leaf thyme
1 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 O'Brion and her Meal-Master.
Yield: 8 servings
