Honey Vinaigrette

Cooking Light

Use leftover vinaigrette as a marinade for chicken or to dress a salad later in the week.

about 2/3 cup (serving size: 1 tablespoon)


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1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil
1 1/2 tablespoons white balsamic or white wine vinegar
1 tablespoon honey
1 tablespoon minced shallots
2 teaspoons minced fresh tarragon
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


Combine all ingredients, stirring well with a whisk. Cover and chill at least 30 minutes.

Note: Store, covered, in the refrigerator for up to a week.

Created date

November 2003

Nutritional Information

Calories 26
Caloriesfromfat 66 %
Fat 1.9 g
Satfat 0.3 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 0.2 g
Carbohydrate 2.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 141 mg
Calcium 4 mg