Great as a salad dressing or a marinade for chicken, tofu and vegetables heading for the grill.  There are two additional options for this recipe.  See the bottom of the page for more information.

Makes 2/3 c

3 T water
½ tsp minced garlic (1 clove)
1 T minced onion
2 tsp sugar
¼ tsp salt
1/8 tsp black pepper
1 tsp Dijon mustard
2 T red wine vinegar

1/3 c olive oil 

2 T minced fresh parsley or fresh herb of choice

Place all of the ingredients, except chives and olive oil, together in a food processor or blender.  With the motor on, slowly pour the olive oil into the processor until the ingredients are blended and the dressing is emulsified.  Stir in chopped fresh herbs.

Tips: 

-try substituting  red raspberry vinegar for the red wine vinegar for a Sweet Red Raspberry Vinaigrette

-add 1/3 c plain, non-fat yogurt, low/non-fat mayo or a combo of both for a creamy dressing/marinade. Will yield 1 c instead

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