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Low-fat vinaigrette

Yield: 1 cup

Ingredients:

• 1 Shallot; 1 tb Extra-virgin olive oil;
• 1 cl Garlic; 4 tb Sauvignon blane
• 1 tb Dijon mustard; -=OR=-

Instructions:

Salt and freshly 4 tb Other dry white wine; -squeezed lemon taste; 3 tb Chicken broth; Combine all ingredients in a blender. Puree until smooth. Pour into a lidded jar. Chill at least 2 hours to let flavors develop. Per Tablespoons: 16 calories 1 g fat. Source: The San Diego Union-Tribune Cookbook Sept 29 1994. Brought to you and yours via Nancy O'Brion and her Meal-Master.

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