Title: Herb vinaigrette dressing
 Categories: Low-fat, Sauces, Diabetic, Canadian
      Yield: 6 Servings
 
    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