Roasted Shallot Vinaigrette
Adapted from a Cooking Light Recipe.

Makes about 5 tablespoons

1 medium shallot, peeled
2 tablespoons red wine vinegar
1 tablespoon extra light olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper

Preheat oven to 400°.

Wrap shallot in foil. Bake at 400° for 35 minutes; cool for 10 minutes. Peel and mince. Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.

Per Serving (per tablspoon): 30 Calories; 3g Fat (77.8% calories from fat); trace Saturated Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

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