Title: Low-Fat Vinaigrette
Categories: Diabetic Dressing Salad
Yield: 1 Cup
| 1 | | Shallot; |
| 1 | cl | Garlic; |
| 1 | tb | Dijon mustard; |
| | | Salt and freshly squeezed lemon taste; |
| 1 | tb | Extra-virgin olive oil; |
| 4 | tb | Sauvignon blane =OR=- |
| 4 | tb | Other dry white wine; |
| 3 | tb | Chicken broth; |
Combine all ingredients in a blender. Puree until smooth. Pour into a
lidded jar. Chill at least 2 hours to let flavors develop. Per
Tablespoons: 16 calories, 1 g fat. Source: The San Diego Union-Tribune
Cookbook, Sept 29, 1994. Brought to you and yours via Nancy O'Brion and her
Meal-Master.