Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Vegetable Broth |
| 3 tablespoons | Extra virgin olive oil |
| 4 teaspoons | Red-wine vinegar |
| 1 teaspoon | Dijon mustard |
| ½ \N | Garlic clove; minced |
| 1 tablespoon | Minced fresh herbs; (tarragon, |
| \N \N | Basil or thyme); or 1 teaspoon dried |
| 1 pinch | Salt |
| \N \N | Freshly ground black pepper; to taste |
Makes 8 servings
This delicious classic makes store-bought versions pale by comparison, with quite a bit less fat. It will keep in the refrigerator up to 1 week.
In a small jar with a tight-fitting lid or in a small bowl, combine the broth, oil, vinegar, mustard, garlic, herbs, salt and pepper; cover and shake well, or whisk until smooth. Pour into a serving container; refrigerate, covered, until needed. Shake well before using.
SERVING PROVIDES: 1 Fat.
PER SERVING: 47 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 24 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 0 g Protein, 2 mg Calcium . 1 POINT Recipe by: Weight Watchers Versatile Vegetarian Converted by MM_Buster v2.0l.