Creamy Black Olive Vinaigrette

recipe

Yield:

8 servings (serving size: 2 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes

Nutritional Information

Calories 64
Caloriesfromfat 0.0 %
Fat 6.8 g
Satfat 1 g
Monofat 4.9 g
Polyfat 0.9 g
Protein 0.2 g
Carbohydrate 1.3 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 122 mg
Calcium 13 mg

Ingredients

3/4 cup drained large ripe olives
1/4 cup fat-free, less sodium chicken broth
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
3 tablespoons extra-virgin olive oil

Preparation

1. Place olives in a food processor; pulse 3 times until chopped. Add broth and next 3 ingredients; pulse 3 to 4 times or until blended. With processor on, slowly add oil though food chute.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note