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Dressing: Balsamic Vinaigrette

Source of Recipe

Cooking Light, May 1995, page 84


List of Ingredients

1 cup low-salt chicken broth
2 teaspoons cornstarch (off plan ingredient)
1 clove garlic minced
1/4 cup white wine vinegar
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon dried basil


Recipe

Combine broth, cornstarch, and garlic in a small saucepan, and stir well. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat, and stir in remaining ingredients. Pour into a small bowl; cover and chill. Yield: 1-1/2 cups


Serving Ideas: Serve over mixed salad greens.