Herb Vinaigrette Dressing

For leafy green salads or sliced cucumbers and tomatoes. 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.)

• Ready In: 10 mins
• Yields: 3/4 cup

Ingredients

• 1⁄4 cup red wine vinegar
• 1⁄4 cup  chicken stock
• 2  tablespoons lemon juice or 2  tablespoons lime juice
• 1  teaspoon dried tarragon (optional)
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon fresh ground pepper
• 1  dash  hot pepper sauce
• 2  tablespoons  vegetable oil

Directions

1. In container with a tight-fitting lid, combine vinegar, chicken stock, lemon juice and seasonings.
2. Shake well.
3. Add oil and shake again.
4. Refrigerate for up to two weeks.