{"id":280,"date":"2009-07-20T12:59:42","date_gmt":"2009-07-20T16:59:42","guid":{"rendered":"http:\/\/caloriecontrol.wpengine.com\/?p=280"},"modified":"2017-02-23T12:22:06","modified_gmt":"2017-02-23T17:22:06","slug":"herb-vinaigrette-dressing","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/herb-vinaigrette-dressing\/","title":{"rendered":"Herb Vinaigrette Dressing"},"content":{"rendered":"
Makes 1 Cup<\/strong><\/p>\n 1\/3 cup Balsamic vinegar In a small bowl, stir together the vinegar, onion or shallots, garlic, herbs, salt, pepper, and Sweet \u2018N Low. Cover and refrigerate 24 hours. Strain the mixture, reserving the onion, garlic, and herbs. Whisk the broth and mustard into the vinegar. Whisk in the oil. For a more flavorful dressing, stir 2 teaspoons reserved onion-herb mixture back into the dressing. Refrigerate, covered, up to 1 week. Serve on salads and vegetables.<\/p>\n Tip: The reserved onion-herb mixture from the Herb Vinaigrette can be pureed with 3\/4 cup nonfat cottage cheese and served as a dip with raw vegetables. Refrigerate at least 1 hour before serving. It makes about 3\/4 cup, or six 2-tablespoon servings.<\/p>\n<\/div>\n Calories:\u00a015 Makes 1 Cup Ingredients 1\/3 cup Balsamic vinegar 2 tablespoons minced onion or shallots 1 garlic clove, minced 1 teaspoon Dijon-style mustard 1\/4 tsp. each: salt and pepper 1 packet Sweet \u2019N Low\u00ae 2\/3 cup reduced-sodium chicken broth 1 tablespoon olive oil 1 teaspoon each dried, crumbled: basil, chervil, marjoram and thyme Directions In a […]<\/p>\n","protected":false},"author":1,"featured_media":872,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,87,112],"tags":[],"class_list":["post-280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-saccharin","category-salad"],"yoast_head":"\nIngredients<\/h2>\n
\n2 tablespoons minced onion or shallots
\n1 garlic clove, minced
\n1 teaspoon Dijon-style mustard
\n1\/4 tsp. each: salt and pepper
\n1 packet Sweet \u2019N Low\u00ae
\n2\/3 cup reduced-sodium chicken broth
\n1 tablespoon olive oil
\n1 teaspoon each dried, crumbled: basil, chervil, marjoram and thyme<\/p>\n<\/div>\nDirections<\/h2>\n
Nutritional Information<\/h2>\n
\nProtein:\u00a01g
\nCarbohydrates:\u00a02g
\nFat-total:\u00a01g
\nSaturated Fat:\u00a01g<\/p>\n","protected":false},"excerpt":{"rendered":"