Ingredients:
1 c. chicken broth
¼ c. green onion, chopped
¼ c. fresh parsley, stems removed
2 T. red wine vinegar
1 t. Dijon or course ground mustard
1 clove garlic, minced
¼ t. dried dill
Procedure:
In a covered blender, combine all
ingredients. Cover tightly and blend until
smooth.
Refrigerate for at least 2 hours. Serve over
salad greens or use as a marinade for
meats.
Makes approx. 2 cups; serving size of 2 tablespoons
Calories: 10 per serving Fat: trace