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

Jean Kressy
Recipe by Cooking Light May 2004

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Recipe Summary

Yield:
1 cup (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

23 calories; calories from fat 70%; fat 1.8g; saturated fat 0.2g; mono fat 1.2g; poly fat 0.2g; protein 0.4g; carbohydrates 1.8g; fiber 0.1g; cholesterol 0mg; iron 0.1mg; sodium 199mg; calcium 3mg.
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