Sun-dried Tomato Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Brandname, Xtras | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Sweetened balsamic vinegar |
| 1 | Shallot, minced | |
| 8 | Sun-dried tomatoes, drained | |
| 6 | Basil leaves | |
| 1 | Garlic clove | |
| 2 | T | Dry red wine, such as merlot |
| 1/4 | c | Water |
| 1/2 | c | Olive oil |
INSTRUCTIONS
Bring Balsamique Sweetened Balsamic Vinegar and shallots to boil over moderate heat in a nonreactive saucepan and reduce to approximately 2 tablespoons, about 2 minutes. Transfer reduction to food processor. Add next five ingredients and process until minced. With machine on, add olive oil in steady stream. Transfer vinaigrette to a nonreactive bowl and store or use. Makes 3/4 cup (serves six). formatted by Hanneman REF (C) 1998 American Culinary Gardens http://www.acgardens.com/ SWEETENED BALSAMIC VINEGAR. Ingredients: Imported Balsamic Vinegar, Brown Sugar. Contains Sulfites. PER 1 tbsp (15ml) 17 Calories Notes: SOAK the sundried tomatoes: in water, juice and/or olive oil for 1 hour and drain Recipe by: Recipe Box: American Culinary Gardens 1998 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 02, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 159
Total Fat: 18g
Cholesterol: 0mg
Sodium: 28.6mg
Potassium: 46mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g