Italian Salad Dressing

1/4 cup low-sodium chicken broth
1 tablespoon red minced bell pepper
1 tablespoon chopped basil
1 tablespoon white-wine vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1 clove garlic, minced
1/4 teaspoon crumbled dried oregano leaves
1/8 teaspoon freshly ground pepper

In a jar with tight fitting lid, combine all ingredients; cover
and shake well. Refrigerate, covered, overnight. Shake again
before serving.


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