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Herb Vinaigrette
Source: Recipe courtesy of the Calorie Control Council.

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

Prep Time: 1 days
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 17.1
Total Carbs 1.6 g
Dietary Fiber 0.1 g
Sugars 1.0 g
Total Fat 1.0 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 19.2 mg
Protein 0.3 g
Sodium 50.7 mg
Dietary Exchanges
1/2 Fat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.3333 cup  balsamic vinegar
0 1/4 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  minced onion
1 each  Sweetener, granular, packet
1 each  medium garlic cloves
0.6667 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.

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