Sundried tomato and rosemary vinaigrette

Yield: 1 servings

Measure Ingredient
6 Sundried tomatoes; (drained of oil)
2 tablespoons Olive oil; (or oil from
; tomatoes)
2 tablespoons Red wine vinegar
1 tablespoon Balsamic vinegar
1 Lemon; juice of
2 teaspoons Mild mustard
2 teaspoons Fresh minced rosemary
Salt and pepper to taste

Process all the ingredients in a blender or food processor until smooth and chill until ready to serve. Shake or whisk well before using.

Converted by MC_Buster.

Per serving: 257 Calories (kcal); 27g Total Fat; (86% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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