Low-Cal Mustard-Vinaigrette Dressing
"This makes a good tasting vinaigrette with much less fat than in the classic version. It will keep in the refrigerator for about one week. The recipe was adapted from the Weight Watchers Vegetarian Cookbook."
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄4 cup vegetable broth
- 3 tablespoons olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1⁄2 garlic clove, minced
- 1 tablespoon fresh herb, minced
- salt and pepper
directions
- Place ingredients into a small jar wth a tight fitting lid.
- Shake well.
- Keep jar refrigerated until ready to use.
- Shake well before using.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
