Tomato-basil Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Marinades, Salads | 2 | Cups |
INGREDIENTS
| 1 | c | Chopped seeded plum tomatos |
| 1 | c | Packed chopped fresh basil |
| 1/4 | c | Red wine vingegar |
| 2 | T | Balsamic vinegar |
| 1 | T | Dijon mustard |
| 2 | Garlic cloves | |
| 1 | c | Olive oil |
| 1/25 | matted by jayne@idt.net |
INSTRUCTIONS
Blend first 6 ingredients and 1/2 cup of the olive oil in a blender or processer. With machine running add remaining 1/2 cup of oil; process till well blended. Season to taste with salt and pepper. (Can be made one day in advance. Cover and refrigerate. Bring to room temp before serving.) Source: Eastside Grill in Northhampton, Mass. They use it as a dressing and as a marinade for chicken. Taken from Bon Appetit Posted to MM-Recipes Digest V4 #11 by jayne@idt.net on Apr 22, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 1063
Calories From Fat: 970
Total Fat: 109.8g
Cholesterol: 0mg
Sodium: 127.6mg
Potassium: 987.9mg
Carbohydrates: 21.4g
Fiber: 13.8g
Sugar: 3g
Protein: 8.9g