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How To make Variations For Italian Dressing

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--------------------------TO 1/2 C LO-CAL ITALIAN-------------------------- -dressing add any of these

ANMCHOVY:

1 oz Anchovy fillets;

GROUND BACON:

Bacos; allow to mellow -several hours;

PARMESAN:

1 tb Parmesan cheese; allow to
-mellow several hours

TOMATO:

1 tb Tomato puree;

WINE:

1 tb Dry white or red wine;
Food exchange per serving: Anchovy Dressing; 1 MEAT EXCHANGE Bacon Dressing; 1/2 FAT EXCHANGE Parmesan Dressing; 1/8 MEAT EXCHANGE Tomato Dressing; None Wine Dressing; None CAL: 1/2 C 24; Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

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