Mustard-vinaigrette dressing

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 Garlic clove; minced
1 tablespoon Minced fresh herbs; (tarragon,
Basil or thyme); or 1 teaspoon dried
1 pinch Salt
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.

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