Yield: 1 servings
|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|
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@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.