1 can (10 3/4 oz.) condensed chicken broth
1/4 c. chopped green onions
1/4 c. firmly packed parsley
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 med. clove garlic, minced
1/4 tsp. dill weed

About 2 hours before serving, in covered blender container, combine all ingredients. Blend until smooth. Cover. Refrigerate at least 2 hours. Serve over salad greens. Makes 1 1/2 cups. Calories per tablespoon 5.