Peppery balsamic vinaigrette

Yield: 1 Cup

Measure Ingredient
½ cup Reduced-fat chicken broth
¼ cup Balsamic vinegar
2 tablespoons Low-sodium ketchup
2 tablespoons Prepared mustard
½ teaspoon Savory
½ teaspoon Thyme
⅛ teaspoon Ground red pepper

In a small jar with a tight fitting lid, combine the broth, vinegar, ketchup, mustard, savory, thyme and red pepper. Shake well. Variation: substitute nonfat sour cream for the yogurt.

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