? cup (2 oz./60 ml.) fat-free yogurt
cup (1 oz./30 ml.) vegetable broth
cup (1 oz./30 ml) balsamic vinegar
1 shallot, minced
1 clove garlic, minced
teaspoon minced fresh thyme or 1/8 teaspoon dried
teaspoon minced fresh parsley or 1/8 teaspoon dried
teaspoon minced fresh basil or 1/8 teaspoon dried
Pinch of sugar
Pinch of fresh cracked pepper
Pinch of salt


Combine the yogurt, broth, vinegar, shallot, and garlic in a medium-mixing bowl. Whisk until well blended. Stir in the herbs and remaining ingredients. Refrigerate until ready to serve.
This versatile creamy vinaigrette makes a great dressing for any type of greens. It can also be used as a dip for raw or blanched vegetables. The vinaigrette will keep for one week stored in a sealed container in the refrigerator.
Gayle's Fat-free Balsamic
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