Low Carb - Asparagus with Vinaigrette

10 ounces frozen asparagus

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon olive oil
2 1/2 tablespoons water
2 teaspoons chives
1 teaspoon parsley
salt & pepper to taste

Cook asparagus, drain and put back in bowl. Stir vinegar into mustard until blended. Add rest of ingredients, mix well. Spoon over asparagus. Chill several hours. Spoon a little marinade over each serving.

Serves 4.

238 Calories (kcal); 19g Total Fat; (63% calories from fat); 9g Protein; 15g Carbohydrate; 0mg Cholesterol; 88mg Sodium

Jar Recipe - Herb Salad Dressing Mix

1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper

Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix.
Store in a cool, dark, dry place. Makes 1 cup


Attach instructions to jar:

To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.

NOTE: this low-sodium, low fat mix can be stored for up to six weeks.