Category: Salads

1/2 cup Undiluted evaporated lowfat milk

1/2 cup Tomato sauce

2 tbsp Cider vinegar

1 tbsp Lemon juice

2 tsp Finely chopped fresh parsley

1 tsp Finely chopped onion

1 tsp Dijon-style mustard

1/4 tsp Salt

1/4 tsp Black pepper

In small bowl, combine all ingredients. Refrigerate thoroughly. Serve over favorite salad ingredients. Makes 1 1/4 cups.



Recipe by: Light Cooking Posted to EAT-L Digest 10 Apr 97 by "Iris E. Dunaway" <hister@JUNO.COM> on Apr 11, 1997