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Dijon-Lemon Vinaigrette

Recipe Introduction


Source: Cooking Light-6/01





List of Ingredients



• 3 tablespoons vegetable broth or water
  
• 2 tablespoons fresh lemon juice
  
• 2 tablespoons extra-virgin olive oil
  
• 1 1/2 tablespoons red wine vinegar
  
• 1 tablespoon Dijon mustard
  
• 2 teaspoons minced garlic
  
• 2 teaspoons Worcestershire sauce
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon salt
  






Instructions



1. Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.
   
   
2. Yield: 2/3 cup (serving size: 1 tablespoon). 25 cal, 2.4g fat, 1 g carb, 0mg chol, 93mg sod.
   
   






Final Comments


Notes: Refrigerated, the vinaigrette keeps for about a week.