Roasted Garlic Vinaigrette

recipe
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

Cooking Light

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.

Jean Kressy,

Cooking Light

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note