Garlicky tomato-basil vinaigrette

12 Servings

Ingredients

Quantity Ingredient
⅓ cup Garlic vinegar
½ tablespoon Fresh lemon juice
1 tablespoon Extra virgin olive oil
½ teaspoon Dijon mustard
⅛ teaspoon Salt
1 dash Black pepper
⅓ cup Diced seeded plum tomatoes
2 tablespoons Finely chopped fresh basil

Directions

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: ¾ 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@...> on Oct 01, 1998, converted by MM_Buster v2.0l.

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