Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The basic components of this dressing can be varied to suit your tastes. Try, for example, red wine, balsamic, or rice vinegar instead of white wine vinegar; use vegetable or chicken broth in place of water; substitute other fresh herbs for the oregano, such as chives, tarragon, or basil.

Recipe by Cooking Light July 1997

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Yield:
14 tablespoons (serving size: 1 tablespoon)
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Ingredients

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Directions

Instructions Checklist
  • Combine water and cornstarch in a small saucepan, stirring with a whisk until cornstarch dissolves. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat; cool. Stir in vinegar and remaining ingredients. Cover and chill.

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Nutrition Facts

19 calories; calories from fat 90%; fat 1.9g; saturated fat 0.3g; mono fat 1.4g; poly fat 0.2g; carbohydrates 0.2g; sodium 84mg; calcium 1mg.
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