|
Archived Recipe for December 2008
Herb Vinaigrette
INGREDIENTS:
1/3 cup Balsamic vinegar
2 Tbs. minced onion or shallots
1 garlic clove, minced
1 tsp. Dijon-style mustard
1/4 tsp. each: salt and pepper
1 packet Sweet ’N Low®
2/3 cup reduced-sodium chicken broth
1 Tbs. olive oil
DIRECTIONS:
In a small bowl, stir together the vinegar, onion or shallots, garlic, herbs, salt, pepper, and Sweet ‘N Low. Cover and refrigerate 24 hours. Strain the mixture, reserving the onion, garlic, and herbs. Whisk the broth and mustard into the vinegar. Whisk in the oil. For a more flavorful dressing, stir 2 teaspoons reserved onion-herb mixture back into the dressing. Refrigerate, covered, up to 1 week. Serve on salads and vegetables.
<p>
Tip: The reserved onion-herb mixture from the Herb Vinaigrette can be pureed with 3/4 cup nonfat cottage cheese and served as a dip with raw vegetables. Refrigerate at least 1 hour before serving. It makes about 3/4 cup, or six 2-tablespoon servings.
NUTRITIONAL INFORMATION: (per serving)
Yield: 1 cup (16 servings)
Per Serving (1 tablespoon): 15 calories, 1 g protein, 2 g carbohydrate, 1g fat, 1 g saturated fat, 0 milligrams cholesterol, 10 milligrams sodium. Diabetic exchange: Free exchange.
Recipe courtesy of Calorie Control Council
|
