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posted: 4/14/2010 12:01 AM

Don's Reduced-Fat Oil & Vinegar Dressing

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Slightly Thickened Chicken Broth

1 cup fat-free lower-sodium chicken or vegetable broth, divided

2 teaspoons cornstarch


1 cup minus 2 tablespoons slightly-thickened chicken broth

4 teaspoons Dijon mustard

2-3 packets artificial sweetener (such as Splenda)

2-3 teaspoons fresh minced garlic

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

2 tablespoons extra virgin olive oil

⅔ cup red wine vinegar

For the thickened broth: Remove 2 tablespoons of the chicken broth to a small bowl and whisk in the cornstarch. Add the remaining broth to a small saucepan and bring to a boil over medium-high heat. When the broth comes to boil, whisk in the cornstarch mixture and remove from the heat. Cool.

For the dressing: Add mustard, sweetener, garlic, salt and pepper to a medium mixing bowl; whisk until combined. Slowly add and whisk olive oil into mustard until it forms an emulsion. Add and whisk in cooled, slightly-thickened chicken broth. Add vinegar and whisk until combined. Transfer dressing to a pint jar, cover top of jar with plastic wrap and screw on the lid. Refrigerate until ready to use. Shake well before serving.

Makes about 2 cups.

Cook's note: Vegetable broth may be substituted for the chicken broth

Nutrition values 2-tablespoon serving: 20 calories (76 percent from fat), 1.7 g fat (0.2 g saturated), 1.3 g carbohydrates, 0 fiber, trace of protein, 0 cholesterol, 220 mg sodium.

SaltSense: Omitting the added salt reduces the sodium per serving to 74 mg.