Tuesday, May 12, 2009

Versatile Vinaigrette

This is just a quick, easy, make ahead vinaigrette that can be used for all types of salads.  I pulled this recipe out of my cooking light 2005 year book.  We use this all the time on chopped salads, and I will give you an example in my next post.


1 cup veggie broth
2 tsp. cornstarch
2 T. red wine vinegar
1 T. EVOO
1 tsp. sugar
1/4 tsp. salt
1/8 tsp. fresh ground pepper

  1. Combine broth and cornstarch in a small saucepan, stirring with a whisk.  Bring to a boil over medium heat; cook 1 minute, stirring constantly.  Remove from heat, and stir in vinegar and remaining ingredients.  Cover and chill.  Stir before using.  
Only 21 calories for 2 T!!!!!!!

For Dijon vinaigrette:  Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.


1 comments:

Joelen said...

What a neat recipe using broth and cornstarch for the dressing!