HERB VINAIGRETTE DRESSING

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 ¾ cup, each serving 2 tbsp 1 Fats & Oils Choice 1 g Hollands and Margaret Howard 1993 Canadian Diabetes Association

Your HERB VINAIGRETTE DRESSING is ready. Good luck!