Tomato-balsamic vinaigrette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Minced garlic |
| ⅓ | cup | Balsamic vinegar |
| ⅔ | cup | Tomato juice |
| ¼ | cup | Extra-virgin olive oil |
| 1 | tablespoon | Fresh lemon juice |
| 2 | tablespoons | Chopped fresh basil |
| 1 | teaspoon | Chopped fresh mint |
| 2 | tablespoons | Minced oil-packed sun-dried tomatoes |
| Kosher salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
In a small bowl, whisk together all ingredients, seasoning to taste. Allow to stand at least 1 hour before using. Store any unused vinaigrette, covered and refrigerated, up to 10 days. This recipe yields about 2½ cups of vinaigrette.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-22-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.