Everyday vinaigrette
2
Points®
Total time: 6 min • Prep: 6 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Table salt
1 tsp
Garlic
2 clove(s), minced (or less to taste)
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
Shallot
2 medium, very finely chopped
Instructions
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.
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