1/2 tsp. dry mustard
1/4 c. water
1/2 tsp. sweet basil
1 tsp. salt
2 c. green beans, cooked
sugar substitute to equal 1 tsp. sugar
1/2 c. red wine vinegar
1/2 tsp. oregano
1/4 tsp. pepper
1/2 tsp. Worcestershire sauce
1/2 c. finely chopped onion

Mix dry mustard with 1 tablespoon of vinegar until completely dissolved. Add remaining ingredients except beans and onions; mix well. Pour over green beans and marinate for at least 2 hours before serving. Serve cold with finely chopped onions sprinkled over top.

Exchange: One-half cup equals 1 vegetable.