This salad dressing is also a delicious marinade for cooked vegetables such as broccoli, cauliflower, and green beans.

1 tbsp. cornstarch
1 c. water
2 tbsp. each lemon juice and rice vinegar
1 tbsp. finely chopped fresh parsley
2 tsp. chili sauce
1 tsp. each honey and Worcestershire sauce
1 garlic clove, minced
Dash each granulated sugar substitute, salt, and pepper

In small saucepan stir cornstarch into water and, stirring constantly, bring to a boil; continue cooking and stirring for 1 minute longer. Transfer to heatproof bowl and add remaining ingredients; stir well. Cover and refrigerate until chilled. Stir again just before serving.