---------- Recipe via Meal-Master (tm) v8.02
  
       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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