Black Olive Vinaigrette
This flavorful vinaigrette is almost as easy as using bottled dressing, but it tastes so much better. The flavor punch comes from diced Mediterranean olives and balsamic vinegar.
Share Recipe
Cooking Directions
- Heat the broth in a 1-quart saucepan over medium heat until it's reduced to 1/2 cup.
- Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl. Serve over your favorite greens.
Ingredients
- 1 cup Swanson® 50% Less Sodium Beef Broth
- 0.5 cup extra-virgin olive oil
- 0.25 cup balsamic vinegar
- 0.25 cup finely chopped nicoise olives, or Greek olives
- 2 tablespoons minced shallot
- 1 teaspoon Dijon-style mustard
- 1 dash Freshly black pepper