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Garlic-Basil Vinaigrette

Garlic-Basil Vinaigrette

Cooking Light JUNE 1997

  • Yield: 6 tablespoons (serving size: 1 tablespoon)

Ingredients

  • 1/3 cup low-salt chicken broth
  • 1 1/2 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 garlic cloves, halved
  • Freshly ground pepper

Preparation

Combine all ingredients in a blender; process until smooth.

Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 81%
  • Fat: 1.8g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.2g
  • Carbohydrate: 0.8g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 22mg
  • Calcium: 3mg
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Garlic-Basil Vinaigrette recipe

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