Creamy Black Olive Vinaigrette |
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Prep Time: 4 Minutes Cook Time: 0 Minutes |
Ready In: 4 Minutes Servings: 8 |
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This recipe goes with Multigrain Tuna Tabbouleh with Creamy Black Olive Vinaigrette Ingredients:
3/4 cup drained large ripe olives |
1/4 cup fat-free, less sodium chicken broth |
2 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon black pepper |
3 tablespoons extra-virgin olive oil |
Directions:
1. Place olives in a food processor; pulse 3 times until chopped. Add broth and next 3 ingredients; pulse 3 to 4 times or until blended. With processor on, slowly add oil though food chute.
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