Peppery balsamic vinaigrette
Yield: 1 Cup
Ingredients:
- 1/2 c Reduced-fat chicken broth
- 1/4 c Balsamic vinegar
- 2 tb Low-sodium ketchup
- 2 tb Prepared mustard
- 1/2 ts Savory
- 1/2 ts Thyme
- 1/8 ts Ground red pepper
Instructions:
In a small jar with a tight fitting lid combine the broth vinegar ketchup mustard savory thyme and red pepper. Shake well. Variation: substitute nonfat sour cream for the yogurt.
