GARDEN VEGETABLE VINAIGRETTE INGREDIENTS ½ cup balsamic vinegar 2/3 cup water   1 (15 oz.) can chick peas (drained and rinsed) 1 tsp. sugar 1 tsp. Dijon mustard 1 tsp. worcestershire sauce 1 Tbs. Romano or Parmesan cheese 1 tsp. sesame tahini 1 cup chopped celery 1 chopped cucumber 1 tsp. Krista’s Hot Sauce Salt and pepper to taste DIRECTIONS 1. In large food processor or blender add the above ingredients one at a time. Blend until smooth. 2. Serve on mixed field greens, tomato and red onion salad, or in veggie pita pockets.   Makes a great dip for raw vegetables Nutritional Information Serving Size: 1/6 of recipe Calories: 96 Calories From Fat: 17 Total Fat: 2 grams (3%) Saturated Fat: 0 grams (2%) Cholesterol: less than 5 milligrams (0%) Sodium: 81 milligrams (3%) Total Carbohydrates: 16 grams (5%) Dietary Fiber: 4 grams (14%) Sugars: 4 grams Protein: 5 grams Vitamin A: 1% Vitamin C: 5% Calcium: 5% Iron: 4%