I agree (has potential). This is a good base for a "diet" salad dressing but you have to use some imagination with it. For instance, I like the Dijon mustard recipe but add honey instead of sugar. I love the cumin-lime one (especially with avocado) but also add a little lime zest and chopped cilantro, neither of which adds any real calories, and without the sugar. I wonder how green peppercorns would be with enough plain yogurt to make it creamy?
Randy Mayor; Lydia DeGaris-Pursell
Cornstarch, commonly used as a thickening agent, gives this red wine vinaigrette body so it can better coat a salad.
This recipe goes with Tomato and Cucumber Salad with Feta
Yield: 1 cup (serving size: 2 tablespoons)
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Amount per serving
- Calories: 21
- Calories from fat: 77%
- Fat: 1.8g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.1g
- Protein: 0.3g
- Carbohydrate: 1.3g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 199mg
- Calcium: 0.0mg
- 1 cup vegetable broth
- 2 teaspoons cornstarch
- 2 tablespoons red wine vinegar
- 1 tablespoon extravirgin olive oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 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: Store remaining vinaigrette in refrigerator for up to a week.
- Dijon Vinaigrette: Add 2 teaspoons Dijon mustard to broth mixture with red wine vinegar and remaining ingredients.
- Roasted Garlic Vinaigrette: Add 2 teaspoons bottled minced roasted garlic to broth mixture with red wine vinegar and remaining ingredients.
- Cumin-Lime Vinaigrette: Omit vinegar. Add 3 tablespoons fresh lime juice and 1/4 teaspoon ground cumin to broth mixture with oil and remaining ingredients.
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