Mustard-vinaigrette dressing
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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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