Herb Vinaigrette

By Hester

This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup red-wine vinegar
• 3 tablespoons chopped fresh herbs, such as basil, tarragon, dill, oregano or marjoram, or 1 tablespoon dried
• 2 tablespoons finely chopped shallots
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Details

Servings 1
Adapted from eatingwell.com

Preparation

Step 1

1.Combine oil, broth, vinegar, herbs, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)

Nutrition

Per tablespoon : 45 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 0 g Carbohydrates; 0 g Protein; 0 g Fiber; 61 mg Sodium; 14 mg Potassium

0 Carbohydrate Serving

Exchanges: 1 fat

Tips & Notes
•Make Ahead Tip: Cover and refrigerate for up to 2 days.