Title: Balsamic vinaigrette #2
 Categories: Dressing
      Yield: 12 Servings
 
      1 tb Dijon-style mustard
    1/4 c  Balsamic vinegar
      2 tb Water
      2 tb Fresh lemon juice
    1/4 ts Dried leaf tarragon
      1    Clove Garlic; minced
      2 tb Safflower oil
      2 tb Virgin olive oil
           Salt & pepper to taste
 
  In a jar, combine the mustard, vinegar, water, lemon juice, tarragon
  and garlic.  Shake well to combine.  Add oils and shake again. Season
  with salt and pepper.  Chili before serving.  Makes about 3/4 cup. 12
  servings(1-tb each). Food Exchange per serving: 1 FAT EXCHANGE; CAL:
  44; CHO: 0mg; CAR: 1g; PRO: 0g; SOD: 36mg; FAT: 5g;