| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments, Cooking lig |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Garlic vinegar |
| 1/2 |
T |
Fresh lemon juice |
| 1 |
T |
Extra virgin olive oil |
| 1/2 |
t |
Dijon mustard |
| 1/8 |
t |
Salt |
| 1 |
ds |
Black pepper |
| 1/3 |
c |
Diced seeded plum tomatoes |
| 2 |
T |
Finely chopped fresh basil |
INSTRUCTIONS
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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