De-Light Vinaigrette

1 c. chicken broth
¼ c. green onion, chopped
¼ c. fresh parsley, stems removed
2 T. red wine vinegar
1 t. Dijon or course ground mustard
1 clove garlic, minced
¼ t. dried dill


In a covered blender, combine all ingredients.
Cover tightly and blend until smooth.
Refrigerate for at least 2 hours.
Serve over salad greens or use as a marinade for meats.



Makes approx. 2 cups; serving size of 2 tablespoons

Calories: 10 per serving Fat: trace

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