---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Salads, Sauces
       Yield: 8 servings
     1/4 c  Chicken broth
       1 tb Virgin olive oil;
       2 tb Red wine vinegar;
       2 ts Dijon-style mustard;
       1 cl Garlic; minced
     1/2 ts Dried leaf basil;
         pn Dried leaf thyme
            Salt and pepper to taste;
   Mix all ingredients together in a small jar and shake
   well.  Chill before serving.  Makes 1/2 cup = 8
   serving. Food Exchange per serving: FREE; CAL: 17;
   CHO: 0mg; CAR: 0g; PRO: Og; SOD: 43mg; FAT: 2g;
   Source: Light & Easy Diabetes Cuisine by Betty Marks
   Brought to you and yours via Nancy O'Brion and her