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 tbsp 1 Fats & Oils Choice 1 g carbohydrate, 5 g fat, 46 cal. Source: Choice Menus by Marjorie H. Hollands and Margaret Howard 1993 Canadian Diabetes Association Shared by Elizabeth Rodier Aug 93
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (37%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 21.5mg||7 %|
|Sodium 407.7mg||14 %|
|Potassium 1137.8mg||30 %|
|Total Carbohydrate 72.7g||21 %|
|Dietary Fiber 5.9g||23 %|
|Sugars, other 66.8g|
|Protein 8.2g||12 %|
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Calories per serving: 505
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