1 packet Sweet ‘N Low zero calorie sweetener, 1/4 teaspoon each: salt and pepper, 1 teaspoon each dried, crumbled: basil, chervil, marjoram, and thyme, 1 garlic clove, minced, 2 tablespoons minced onion or shallots, 1/3 cup balsamic vinegar, 2/3 cup reduced-sodium chicken broth, 1 teaspoon Dijon-style mustard, 1 tablespoon olive oil
Preparation
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.
