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Herbed Vinaigrette


1/4 c Red wine vinegar
1/4 c Chicken stock
2 tablespoon Lemon or lime juice
1 teaspoon Dried tarragon, optional
1/2 teaspoon Dry mustard
1/2 teaspoon Paprika
1/2 teaspoon Garlic salt
1/4 teaspoon Freshly ground pepper
1 ds Hot pepper sauce
2 tablespoon Vegetable oil

For leafy green salads or sliced cucumbers and tomatoes. Doubles as a tenderizing marinade for barbecuing meat. (Use 1/3 c dressing in a plastic bag to marinate 1 lb meat. Use beef stock when marinating beef.) In container with a tight-fitting lid, combine vinegar, chicken stock, lemon juice and seasonings. Shake well. Add oil and shake again. Refrigerate for up to two weeks.

Makes 3/4 cup

each serving 2 tablespoon 1 Fats and Oils Choice 1 g carbohydrate, 5 g fat, 46 cal.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.