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Comments from a CA Kitchen: Reduce the olive oil to 1-½ Tablespoons and you get 1 T =0 HUs, 2T = 1; we thought it was better than store bought RF vinaigrettes (which are also 1 HU for 2 T). CL Comments: This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.
INGREDIENTS:
3 tablespoons vegetable broth or water
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
INSTRUCTIONS:
NUTRITIONAL INFO:
Healthy Units: 0 per serving
CALORIES 25 (86% from fat); FAT 2.4g (sat 0.3g, mono 1.7g, poly0.2g); PROTEIN 0.1g; CARB 1g; FIBER 0g; CHOL 0mg; IRON 0.1mg; SODIUM93mg; CALC 3mg
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