Try this Garlicky Tomato-Basil Vinaigrette recipe, or contribute your own.

Still searching for what to cook ?

Name: Garlicky Tomato-Basil Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1/3 c Garlic vinegar; 1/2 tb Fresh Lemon Juice; 1 tb Extra Virgin Olive Oil; 1/2 ts Dijon mustard; 1/8 ts Salt; 1 ds Black pepper; 1/3 c Diced seeded plum tomatoes; 2 tb Fresh Basil finely chopped

Find the most delicious recipes here

INGREDIENTS

1/3 c Garlic vinegar
1/2 tb Fresh Lemon Juice
1 tb Extra Virgin Olive Oil
1/2 ts Dijon mustard
1/8 ts Salt
1 ds Black pepper
ADDITIONS
1/3 c Diced seeded plum tomatoes
2 tb Fresh Basil ; finely chopped

Servings

INSTRUCTIONS

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: 3/4 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 on Oct 01, 1998,

NOTES

Alert editor

Garlicky Tomato-Basil Vinaigrette

1/3 c Garlic vinegar
1/2 tb Fresh Lemon Juice
1 tb Extra Virgin Olive Oil
1/2 ts Dijon mustard
1/8 ts Salt
1 ds Black pepper
 ADDITIONS
1/3 c Diced seeded plum tomatoes
2 tb Fresh Basil finely chopped

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: 3/4 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@earthlink.net> on Oct 01,  1998,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (3g)
Recipe Makes: 12 Servings

Calories: 11
Calories from Fat: 10 (91%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.8mg		0 %
Potassium 4mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
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.

About Our Nutrition Facts

Calories per serving: 11

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe