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.