Makes 1 Cup
1/3 cup Balsamic vinegar
2 tablespoons minced onion or shallots
1 garlic clove, minced
1 teaspoon Dijon-style mustard
1/4 tsp. each: salt and pepper
1 packet Sweet ’N Low®
2/3 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 teaspoon each dried, crumbled: basil, chervil, marjoram and thyme
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.
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.
Saturated Fat: 1g