Recipe: Basic Vinaigrette - Linda: I make my vinaigrette myself but I always add

to the basic recipe a pinch of sugar, a crushed garlic clove & some fresh herbs chopped. In your case, you will have to use the basic recipe, excluding the sugar or Splenda.

Here is a Basic Vinaigrette:

Balsamic Vinaigrette:
The dressing will keep in the refrigerator for about a week.

1 clove garlic, peeled
1/2 teaspoon mustard (Grey Poupon Country-Style), Dijon
1 tablespoon vinegar, balsamic (remember the Balsamic vinegar is somewhat sweet. You might want to use another type of vinegar)
salt & pepper, to taste
2 tablespoons olive oil, extra-virgin

In a small plastic container with a lid, we put the garlic, mustard, balsamic vinegar and a small pinch of salt and freshly ground pepper. We stir this with a fork and let it sit for about 10 minutes to infuse the garlic flavor in the dressing. We then remove the garlic clove, add the oil, and shake to combine. We taste for salt and pepper on a piece of lettuce and adjust.