Walnut vinaigrette

Yield: 1 servings

Measure Ingredient
1 cup Canned No Salt Chicken
\N \N Broth
2 tablespoons Walnut Oil
2 tablespoons Balsamic Vinegar
2 tablespoons Sherry Vinegar
1 teaspoon Dijon Mustard
¼ teaspoon Sugar
⅛ teaspoon Pepper
2 cloves Garlic Minced

Bring Chicken Broth To A Boil in A Small Saucepan. Cook About 6Min.

OR Until Reduced To ⅔ C. Combine Chicken Broth & Remainingingredients in A Jar; Cover Tightly & Shake Vigorously.

Cover & Chill. (Fat 1.7. Chol. 0.)

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