Roasted Garlic Vinaigrette

Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.

Yield:

1 cup (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 23
Caloriesfromfat 70 %
Fat 1.8 g
Satfat 0.2 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 0.4 g
Carbohydrate 1.8 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 199 mg
Calcium 3 mg

Ingredients

1 cup vegetable broth
2 teaspoons cornstarch
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
2 teaspoons bottled minced roasted garlic
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.

Note:

Jean Kressy,

May 2004