Black Olive Vinaigrette

Serving Size: 10
Prep Time:
Total Time:


  • 1 cup Swanson® 50% less sodium beef broth
  • 0.5 cup extra virgin olive oil
  • 0.25 cup balsamic vinegar
  • 0.5 cup niçoise olive
  • 2 Tbsp shallots
  • 1 tsp Dijon mustard
  • ground black pepper


1. Heat the broth in a 1-quart saucepan over medium heat until it's reduced to 1/2 cup.

2. Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl. Serve over your favorite greens.

Tip: This recipe is also great using Swanson® Regular or Certified Organic Beef Broth in place of the Lower Sodium Beef Broth.