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.
- 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.