Title: BALSAMIC VINEGRETTE DRESSING
  Categories: Dressings
       Yield: 24 Servings
  
       8 tb Water
       2 c  Balsamic vinegar
       4 tb Dijon mustard; fat free
       8 tb Lemon juice
       4 cl Garlic; crushed
       2 ts Salt
       2 ts Oregano
            Black pepper to taste
       2 ts Sugar
       2 tb Parsley; chopped
  
   Mix all in a jar and shake vigorously. 0% cals from fat From Food by
   Susan Powter
  
 

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