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    Dressing: Lemon Vinaigrette


    Source of Recipe


    Cooking Light, April 1995, page 127

    List of Ingredients




    1/2 cup water
    1/3 cup fresh lemon juice
    1 tablespoon sugar or Splenda
    1 tablespoon minced fresh parsley
    1 tablespoon vegetable oil (off plan ingredient)
    2 teaspoons Dijon mustard
    1/2 teaspoon salt (may wish to omit or reduce to make more plan friendly)
    1/4 teaspoon pepper

    Recipe



    Combine all ingredients in a jar. Cover tightly; shake vigorously. Yield: 1 cup

 

 

 

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