Garlicky tomato-basil vinaigrette
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Garlic vinegar |
| ½ | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Extra virgin olive oil |
| ½ | teaspoon | Dijon mustard |
| ⅛ | teaspoon | Salt |
| 1 | dash | Black pepper |
| ⅓ | cup | Diced seeded plum tomatoes |
| 2 | tablespoons | Finely chopped fresh basil |
Directions
ADDITIONS
1. Combine the first 6 ingredients in a medium bowl or jar, and stir well with a whisk. Add the tomato and basil, and stir well. Cover and chill up to 1 week. Yield: ¾ cup.
[CALORIES 14 (77% cff); FAT 1]
~(Edited by Pat Hanneman 10/01/98)- Notes: This robust vinaigrette is a perfect light dressing for pasta salads made with fresh vegetables. Its also a tasty marinade for fish, chicken, or beef. Or just toss it, as you would any vinaigrette, with mixed greens.
Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.
GARLIC VINEGAR: red wine vinegar with shallots and onion. Recipe available.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.