Garlicky Tomato-basil Vinaigrette Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Garlic vinegar,
1/2 tbsp: Fresh lemon juice,
1 tbsp: Extra virgin olive oil,
1/2 tsp: Dijon mustard,
1/8 tsp: Salt,
1 dash: Black pepper,
ADDITIONS
1/3 cup: Diced seeded plum tomatoes,
2 tbsp: Finely chopped fresh basil,
Directions:
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, converted by MM_Buster v2.0l.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp