BALSAMIC VINAIGRETTE

      Title: BALSAMIC VINAIGRETTE
  Categories: Diabetic, Salads, Dressings
       Yield: 12 Servings
  
       1 tb Dijon-style mustard;
     1/4 c  Balsamic vinegar;
       2 tb Water;
       2 tb Fresh lemon juice
     1/4 ts Dried leaf tarragon;
       1 cl Garlic; minced
       2 tb Safflower oil;
       2 tb Virgin olive oil;
            Salt & pepper to taste;
  
   In a jar, combine the mustard, vinegar, water, lemon juice, tarragon
   and garlic.  Shake well to combine. Add oils and shake again. Season
   with salt and pepper. Chili before serving. Makes about 3/4 cup. 12
   servings(1-tb each). Food Exchange per serving: 1 FAT EXCHANGE; CAL:
   44; CHO: 0mg; CAR: 1g; PRO: 0g; SOD: 36mg; FAT: 5g;
   
   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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