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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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