Try this Sun-Dried Tomato Vinaigrette recipe, or contribute your own.
Suggest a better description1. 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. 2. Transfer reduction to food processor. 3. Add next five ingredients and process until minced. 4. With machine on, add olive oil in steady stream. 5. 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
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 6 servings | ||
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Calories: 40 | ||
Calories from Fat: 40 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 1.6mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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