Basil-tomato Vinaigrette Topping For Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Toppings, Vegan, Vegetarian | 1 | Servings |
INGREDIENTS
| 1/4 | t | Salt |
| 1/4 | c | Red onion, finely diced |
| 3 | T | Red wine vinegar |
| 1/4 | t | Black pepper |
| 1/3 | c | Extra virgin olive oil |
| 1 | Ripe tomato, cut into 1/4- | |
| inch pieces 1 cup | ||
| 1 | T | Fresh basil, chopped |
INSTRUCTIONS
In a medium bowl combine onion, vinegar, salt and pepper. Let stand for 15 minutes. Whisk in olive oil. Stir in tomato and basil. Refrigerate for at least 1 hour. Season with more salt and pepper, if desired. Thoroughly mix before using. Serve at room temperature, 1-2 Tbs per serving. Makes about 1 1/3 cups. Great as a topping for baked potatoes, salads or as a marinade over fresh-cut vegetables. From the files of DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 792.2mg
Potassium: 367mg
Carbohydrates: 11.6g
Fiber: 3.1g
Sugar: 2.7g
Protein: 2.6g