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Balsamic Viniagrette Marinade

Source of Recipe

Nancy S. - Diabetic Recipe Swap
Yield: about 1 cup

1 cup (8 fl. ounces) red wine
2 T. (1 fl ounce) lime juice
1 tsp. Mongolian Fire or Oriental Hot Oil
1/2 tsp. Liquid Smoke (hickory, mesquite, pecan or apple)
1 T. onion powder
1 T. garlic powder

Mix all ingredients together thoroughly and pour over meat (or vegetables) to be marinated.

Marinate from 30 minutes (vegetables) to 24 hours (meat).

Cook meat to preference, basting with marinade during cooking, if desired.

One serving (2 T.) equals: Calories: 26.4; Protein: 0.1 gm; Fat: 0.6 gm; Carbohydrate: 0.7 gm; Cholesterol: 0.0 mg; Fiber: 0.0 gm; Sodium: 3.0 mg