Soups, Salads and Dressings

Herb Vinaigrette

1/3 cup balsamic vinegar
2 tablespoons minced onion or shallots
1 garlic clove, minced
1 teaspoon each dried, crumbled: basil, chervil, marjoram, and thyme
¼ teaspoon each: salt and pepper
1 packet Sweet 'N Low granulated sugar substitute
2/3 cup reduced-sodium chicken broth
1 teaspoon Dijon-style mustard
1 tablespoon olive oil

In a small bowl, stir together the vinegar, onion or shallots, garlic, herbs, salt, pepper, and Sweet 'N Low. Cover and refrigerate 24 hours. Strain the mixture, reserving the onion, garlic, and herbs. Whisk the broth and mustard into the vinegar. Whisk in the oil. For a more flavorful dressing, stir 2 teaspoons reserved onion-herb mixture back into the dressing. Refrigerate, covered, up to 1 week. Serve on salads and vegetables.

Makes 1 cup (16 1-tablespoon servings).

Nutrients Per Serving

: Calories 15, Carbohydrate 2 grams, Fat 1 gram, Protein <1 gram, Cholesterol 0 mg, Sodium 10 mg

Dietary Exchanges

: Free Food