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    Dressing: Fat Flush Vinaigrette


    Source of Recipe


    the Fat Flush Cookbook

    List of Ingredients




    5 tablespoons no salt chicken broth
    1 clove garlic, minced
    1 tablespoon apple cider vinegar
    1 tablespoon fresh lemon juice
    1 tablespoon fresh parsley, chopped
    1 teaspoon dried mustard

    Recipe



    Put all ingredients into a small jar, cover, and shake vigorously until mixed. Use immediately or refrigerate. Makes about 1/2 cup.

    Variations: add 1/2 tsp. dried basil to seasonings. Add a few drops of unsweetened cranberry juice concentrate and a bit of splenda for cran vinaigrette.

    Substitute 1 cup fo water and 1/4 cup of sherry or white wine for the chicken broth and increase the vinegar to 1/4 cup -- use to marinade chicken, fish or beef.
 

 

 

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