Title: Low-fat vinaigrette
 Categories: Diabetic, Dressings, Salads
      Yield: 1 Cup
 
      1    Shallot;
      1 cl Garlic;
      1 tb Dijon mustard;
           Salt and freshly
           -squeezed lemon taste;
      1 tb Extra-virgin olive oil;
      4 tb Sauvignon blane
           -=OR=-
      4 tb Other dry white wine;
      3 tb Chicken broth;
 
  Combine all ingredients in a blender.  Puree until smooth. Pour into a
  lidded jar.  Chill at least 2 hours to let flavors develop. Per
  Tablespoons: 16 calories, 1 g fat. Source: The San Diego Union-Tribune
  Cookbook, Sept 29, 1994. Brought to you and yours via Nancy O'Brion
  and her Meal-Master.