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Ingredients Jump to Instructions ↓

  1. 1 tb Virgin Olive oil; 

  2. 1/4 ts Leaf oregano;

  3. 1 tb Vegetable oil; 

  4. 1/8 ts Salt;

  5. 4 tb Fresh lemon juice; Pepper to taste

Instructions Jump to Ingredients ↑

  1. Mix all ingredients together and refrigerate. Shake well before using. Makes 1/3 cup = 6 servings. Food Exchange per serving: 1 FAT EXCHANGE; CAL: 46; CHO: 0mg; CAR: 1g; PRO: 0g; FAT: 5g; Source: Light and Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O’Brion and her Meal-Master. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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