| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Cooking lig | 12 | Servings | |
INGREDIENTS
| 1/3 | c | Garlic vinegar |
| 1/2 | tb | Fresh lemon juice |
| 1 | tb | Extra virgin olive oil |
| 1/2 | ts | Dijon mustard |
| 1/8 | ts | Salt |
| 1 | ds | Black pepper |
| 1/3 | c | Diced seeded plum tomatoes |
| 2 | tb | Finely chopped fresh basil |
INSTRUCTIONS
ADDITIONS 1. Combine the first 6 ingredients in a medium bowl or jar, and stir well with a whisk. Add the tomato and basil, and stir well. Cover and chill up to 1 week. Yield: 3/4 cup. [CALORIES 14 (77% cff); FAT 1] ~(Edited by Pat Hanneman 10/01/98)- Notes: This robust vinaigrette is a perfect light dressing for pasta salads made with fresh vegetables. Its also a tasty marinade for fish, chicken, or beef. Or just toss it, as you would any vinaigrette, with mixed greens. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. GARLIC VINEGAR: red wine vinegar with shallots and onion. Recipe available. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01, 1998, converted by MM_Buster v2.0l.
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