Dijon Vinaigrette

This easy dressing is actually a variation on a vinaigrette recipe; there were several other options - a cumin-lime version, a roasted garlic version, and the original, but I decided that the Dijon variation looked yummiest, so I present that to you here.

In a saucepan, combine 1 cup vegetable broth with 2 teaspoons cornstarch, stirring with a whisk. Bring to a boil over medium heat, then cook for 1 minute, stirring constantly.

Remove from heat and stir in 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 2 teaspoons Dijon mustard, 1 teaspoon raw sugar, 1/4 tsp. salt, and 1/8 tsp. black pepper.

Cover and chill in the fridge until ready to use, and stir or shake before using. 2 tablespoons is 30 calories - this would go great with just about any salad I can think of!

Cost:
vegetable broth $2.69
olive oil $9.99