3/4 cup Water

1/4 cup Balsamic vinegar

1 teaspoons Capers (No Sodium)

1 teaspoons Dijon mustard

1 1/2 teaspoons Dried basil

1 tablespoon Fresh parsley — chopped (opt)

—–PER TBLSPOON—–

25*mg sodium

Combine the ingredients. Adjust vinegar to taste, since it has a

strong flavor. Store in a covered container in the refrigerator. Makes

about 1 cup.

Note: If you don’t have balsamic vinegar, you may substitute

another kind. But, if this be the case, start with water and vinegar in

equal proportions.