Yield: 1 servings
Measure | 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 |
\N \N | Kosher salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
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.