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

WW Points:  1 pt.