Port Wine Vinaigrette

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This goes with the salad to follow.

 

 

* Exported from MasterCook *

 

Port Wine Vinaigrette

 

Recipe By :Weight Watchers with Culinary Institute of America

Serving Size : 8 Preparation Time :0:05

Categories : Salad Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup vegetable broth -- plus 2 tablespoons

1/4 cup tawny port wine

2 teaspoons arrowroot

1/4 cup red wine vinegar

1/4 cup walnut oil

1/8 teaspoon salt

pinch crushed black pepper

 

Bring 1/4 cup of broth and the port to a boil in a saucepan. Whisk

together the remaining 2 T broth and the arrowroot in a small cup. Slowly

add the arrowroot mixture to the boiling broth mixture; stirring constantly

until thickened, about 1 minutes. Remove from the heat; stir in the

vinegar, and let cool completely.

 

Gradually whisk in the oil, then season with the salt and pepper.

Refrigerate the vinaigrette, in an air-tight container for up to 4 days.

 

Source:

" Great Cooking Every DAy "

S(Formatted by):

" Terri "

Copyright:

" 2001, Weight Watchers International, Inc. "

Yield:

" 1 cup "

Start to Finish Time:

" 0:30 "

Ratings : Points 2

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 80 Calories; 7g Fat (84.2% calories

from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; trace

Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : Winter Greens with Blue Cheese and Pine Nuts (see Recipe)

 

NOTES : Port wine gives this dressing its complex, deep flavor. The

contract of walnut oil to slightly sweet port makes this dressing an

intriguing complement to most salads; it can also be used as a marinade for

meats.

 

Needs generous salt and pepper.

Nutr. Assoc. : 0 4594 0 0 0 0 161