Ingredients:
1/2 c. fat-free, less sodium chicken broth
1/2 c. balsamic vinegar
2 Tbsp. olive oil
2 tsp. Dijon mustard
1 tsp. anchovy paste
1/4 tsp. black pepper
3 garlic cloves, minced or 1 1/2 tsp. bottled minced garlic
Directions:
Combine all ingredients in a jar. Cover tightly. Shake vigorously. Chill at least 1 hour. Drizzle vinaigrette over salad greens. Refrigerate leftovers for up to 1 week.
Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
No comments:
Post a Comment