** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. For leafy green salads or sliced cucumbers and tomatoes.
2. 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.
)
3. In container with a tight-fitting lid, combine vinegar, chicken stock,
lemon juice and seasonings.
Shake well.
4. Add oil and shake again.
5.
Refrigerate for up to two weeks.
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Dietary Notes:
This recipe is very low-sodium with 66.83mg per serving and low-cholesterol with 0.17mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Sulfites, Garlic, Fructose Malabsorption, Mustard, Vinegar allergies.
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