This Tomato Vinaigrette can be used on a crisp green salad or mixed blanched vegetables on a bed of lettuce.
1/2 cup tomato juice
1/4 teaspoon freshly minced garlic
1 tablespoon balsamic vinegar
1/2 tablespoon Dijon mustard
2 teaspoons dried chopped basil
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil
Very briefly blend or puree all ingredients except for the salt in a food processor or blender. Add salt to taste.
Recipe makes 2/3 cup (5 to 6 servings).
Serving size: 2 tablespoons
Calories: 8; Total Fat: 0.1g; Saturated Fat: trace; Cholesterol: 0mg
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