Swanson(R) Black Olive Vinaigrette
Prep Time : 15 min.


Ingredients:

1 cup Swanson(R) Lower Sodium Beef Broth

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1/4 cup finely chopped nicoise olives OR Greek olives

2 tbsp. minced shallots

1 tsp. Dijon-style mustard

Freshly ground black pepper


Directions:

SIMMER broth in saucepan until reduced to 1/2 cup.

MIX reduced broth, oil, vinegar, olives, shallots, mustard and black
pepper. Serve over your favorite greens. Makes 1 1/4 cups.

Swanson Kitchen Tip: This recipe is also great using Swanson(R)
regular or Certified Organic Beef Broth in place of the Lower Sodium
Beef Broth.


Cooking technique: Polenta & broth ideas

Polenta makes a great foundation for many creative dishes. Make
polenta with Swanson(R) Broth, let firm up in refrigerator, and then:

* Cut into squares or wedges, top with your favorite cheese and broil.

* Saute wedges or squares of polenta in olive oil; top with a chunky
marinara sauce.

* Brown polenta in butter, serve with warmed maple syrup for
breakfast.

* Serve grilled polenta wedges with a topping of diced plum tomato,
chopped fresh basil and crushed garlic.