Source: Cooking Light
1 cup balsamic vinegar
1/2 cup Dijon mustard
1/4 cup olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 garlic cloves, crushed
Combine all ingredients, and stir marinade well.
Yield: 1 1/2 cups (serving size: 1 tablespoon)
NUTRITION PER SERVING: CALORIES 28 (84% from fat); FAT 2.6g (sat 0.3g,mono 1.8g,poly 0.2g); PROTEIN 0.0g; CHOLESTEROL 0.0mg; CALCIUM 1mg; SODIUM 173mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 0.8g
Cooking Light, JULY 1997
NOTE: This recipe makes a very large amount of marinade. I only needed about 1/4 the recipe for 2 large chicken breasts.
I talked about this recipe HERE.
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