Yield: 8 servings
Measure | Ingredient |
---|---|
¼ cup | Sherry vinegar |
2 tablespoons | Dijon mustard |
1 tablespoon | Red wine vinegar |
1 tablespoon | Walnut oil |
2 cups | Tomatoes -- unpeeled and |
\N \N | Diced |
1 cup | Fresh basil -- chopped |
2 \N | Cloves garlic -- crushed |
Combine first 4 ingredients in a bowl, stirring with a wire whisk. Add remaining ingredients; stir gently.
Recipe By : Cooking Light
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking