Transgressions: 1 Metamucil fiber wafer
Vinaigrette (Olive Oil & Vinegar Salad Dressing)
Ingredients: 1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar, 2 tbsp parsley (fresh, chopped), 1/2 tsp salt, 1/4 tsp pepper (freshly ground), 1/2 tsp Dijon mustard, 1/4 tsp paprika, juice of 1/2 lemon, 1 garlic clove (minced)
In a bowl, combine all ingredients and whisk together. Alternatively, you can put all ingredients in a jar with a lid and shake vigorously. This tastes even better if you let it sit for several hours before using as a salad dressing or drizzling over fresh or cooked vegetables. Refrigerate any remaining. Servings per batch: 6. Serving size: 1 tbsp. Digestible carbs per tbsp: 1 g.
With the size of the salads I’m eating these days, I’d use 2 tbsp.
This recipe was in The Advanced Mediterranean Diet. Find many more vinaigrette recipes at Allrecipes.com and RecipeZaar.