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Creamy Black Olive Vinaigrette

Prep time 4 mins
Yield 8 servings (serving size: 2 tablespoons)

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

Nutrition 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

How to Make It

  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.

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