Herb Vinaigrette

This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. To make a vegetarian version, swap the chicken broth for vegetable broth.

Prep/Cook Time: 10 Minutes, Servings: 12

Ingredients

• ¼ cup extra-virgin olive oil
• ¼ cup reduced-sodium chicken broth
• ¼ 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
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper

Directions

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.)

Nutritional Information

Per Serving: 45 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 0 g, Fiber: 0 g, Total Sugars: 0 g, Added Sugars: 0 g, Protein: 0 g, Sodium: 61 mg, Potassium: 14 mg, Folate: 1 mcg, Calcium: 2 mg

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