Black Olive Vinaigrette

This is a great recipe for vinaigrette that can be used as a topping for steak, chicken, pork or even fish but you can also use it on a salad!  I think it would be delicious on a Greek salad!  Enjoy!

Black Olive Vinaigrette (adapted from foodnetwork.com)

1/2 c. pitted black olives (they don't have to be fancy - the ones out of the can work just fine!)
3 T. red wine vinegar
2 t. Dijon mustard
1 garlic clove
1/2 t. salt
1/2 t. pepper
3/4 c. extra virgin olive oil
2 T. fresh parsley, finely chopped

Combine the olives, vinegar, mustard, garlic, salt and pepper in a food processor and pulse to combine. With the machine running, drizzle in the olive oil.  Transfer the vinaigrette to a serving dish and stir in the parsley.  

Makes about 1 1/4 c. dressing
1 tablespoon is 77 calories according to my calculator on loseit.com