Tomato-balsamic Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Ckright3 | 1 | Servings | |
INGREDIENTS
| 2 | t | Minced garlic |
| 1/3 | c | Balsamic vinegar |
| 2/3 | c | Tomato juice |
| 1/4 | c | Extra-virgin olive oil |
| 1 | T | Fresh lemon juice |
| 2 | T | Chopped fresh basil |
| 1 | t | Chopped fresh mint |
| 2 | T | Minced oil-packed sun-dried |
| tomatoes | ||
| Kosher salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
In a small bowl, whisk together all ingredients, seasoning to taste. Allow to stand at least 1 hour before using. Store any unused vinaigrette, covered and refrigerated, up to 10 days. This recipe yields about 2 1/2 cups of vinaigrette. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9664 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-22-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 354.6mg
Potassium: 946.2mg
Carbohydrates: 31.4g
Fiber: 6.6g
Sugar: 16.9g
Protein: 5.1g