Everyday vinaigrette

PersonalPoints™ per serving
Total Time
6 min
6 min
0 min
Once you taste this broth-based vinaigrette with only a teensy bit of oil, you’ll use it frequently—for tossing with greens or veggies or for marinating chicken or seafood. Make a batch and refrigerate it for up to one week. For a slight change of taste, substitute white or Champagne vinegar for the red, or doctor the dressing with 2 teaspoons fresh, finely minced herbs such as thyme, tarragon, chives or parsley.


Table salt

1 tsp

Garlic clove(s)

2 medium clove(s), minced (or less to taste)

Canned chicken broth

6 Tbsp, reduced-sodium

Balsamic vinegar

¼ cup(s)

Red-wine vinegar

¼ cup(s)

Olive oil

2 Tbsp, extra-virgin

Olive oil

2 tsp, extra-virgin

Uncooked shallot(s)

2 medium, very finely chopped


  1. Sprinkle the salt over the garlic on a cutting board. Mash to a paste with the flat side of a heavy knife.
  2. Combine the mashed garlic, the broth, vinegars, oil, and shallots in a small jar with a tight-fitting lid. Cover and shake well. Yields 2 tablespoons per serving.