| 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.
A Message from our Provider:
“When God ordains, He sustains.”