Dijon-Lemon Vinaigrette

Yield: 1 T (11 servings)
Source: Cooking Light Website

Comments from a CA Kitchen: Reduce the olive oil to 1-1/2 Tablespoons and you get 1 T =0 HUs, 2T = 1; we thought it was better than store bought RF vinaigrettes (which are also 1 HU for 2 T).
CL Comments: This is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.


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


  1. Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.


Healthy Units: 0 per serving
CALORIES 25 (86% from fat); FAT 2.4g (sat 0.3g, mono 1.7g, poly0.2g); PROTEIN 0.1g; CARB 1g; FIBER 0g; CHOL 0mg; IRON 0.1mg; SODIUM93mg; CALC 3mg

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