1/4 cup low-sodium chicken broth
1 tablespoon minced red bell pepper
1 tablespoon chopped basil
1 tablespoon white wine vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 garlic clove, minced
1/4 teaspoon dried oregano leaves, crumbled
1/8 teaspoon freshly ground pepper

In a jar with a tight-fitting lid, combine all the ingredients; cover and shake well. Refrigerate, covered, overnight. Shake again before serving.

Makes 4 servings.

1 WW points