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Sami Salads, Dressings 1 Servings

INGREDIENTS

Robbie Shelton
2 Sun-Dried Tomato halves
1 1/2 tb Balsamic Vinegar
1 1/2 tb Red-Wine Vinegar
1/2 Garlic Clove; minced and mashed to a paste w/ 1/2 teaspoon salt
1/3 c Olive Oil
1 tb Fresh Basil Leaves; minced

INSTRUCTIONS

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3
minutes, or until they are tender, drain them, and mince them. In a bowl
wisk together the tomatoes, the vinegars, and the garlic paste, add the oil
in a stream, whisking, and whisk the vinaigrette until it is emulsified.
Stir in the basil. Makes about 2/3 cup.
This recipe is from "THE BEST OF GOURMET 1992."
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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