Tomato-balsamic vinaigrette

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
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@...

09-22-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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