Peppery Balsamic Vinaigrette Recipe
Ingredients
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| 2 tablespoons reduced-calorie and -sodium ketchup | ||
| Prepared mustard | 2 Tablespoon | |
| Savory | 1/2 Teaspoon, dried | |
| Dried thyme | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
Directions
In a small jar with a tight-fitting cover, combine the broth, vinegar, ketchup, mustard, savory, thyme and pepper.
Cover and shake until well combined.
To store, refrigerate for up to 1 week.
Shake well before serving.
Cover and shake until well combined.
To store, refrigerate for up to 1 week.
Shake well before serving.
Chef
