Source: Recipe courtesy of the Calorie Control Council.

Delicious balsamic-vinegar-based dressing with garlic, olive oil, and a variety of herbs.

Servings

0.33 cup balsamic vinegar
0.25 tsp salt
0.25 tsp black pepper
2 tbsp minced onion (or shallots)
1 Sweetener, granular, packet (Sweet 'N Low)
1 medium garlic cloves , minced
0.67 cup low fat unsalted chicken broth
1 tsp dijon mustard
1 tbsp olive oil
1 tsp dried basil
1 tsp chervil, dried
1 tsp dried marjoram
1 tsp ground thyme

1 In a small bowl, stir together the vinegar, onion or shallots, garlic, herbs, salt, pepper, and sugar substitute. Cover and refrigerate 24 hours.
2 Strain the mixture, reserving the onion, garlic, and herbs. Whisk the broth and mustard into the vinegar. Whisk in the oil.
3 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.

A great dressing for any salad! 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.