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Honey Vinaigrette

Yield about 2/3 cup (serving size: 1 tablespoon)
Use leftover vinaigrette as a marinade for chicken or to dress a salad later in the week.

Ingredients

  • 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

Nutrition 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

How to Make It

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

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