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Herb Vinaigrette
The sugar substitute cuts the calories by half in this healthy herb dressing.
| 1/3 cup Balsamic vinegar | 1/4 tsp. each: salt and pepper |
| 2 Tbs. minced onion or shallots | 1 packet Sweet ’N Low® |
| 1 garlic clove, minced | 2/3 cup reduced-sodium chicken broth |
| 1 tsp. Dijon-style mustard | 1 Tbs. olive oil |
| 1 tsp. each dried, crumbled: basil, chervil, marjoram and thyme |
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Yield: 1 cup (16 servings)
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.
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.
Copyright © 2007 Calorie Control Council
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