Dijon-Lemon Vinaigrette

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

Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.
Yield: 2/3 cup (serving size: 1 tablespoon)

NUTRITION PER SERVING
CALORIES 25(86% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.2g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 3mg; SODIUM 93mg; FIBER 0.0g; IRON 0.1mg; CARBOHYDRATE 1g
Lia Mack Huber
Cooking Light, JUNE 2001