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Garlicky Tomato-Basil Vinaigrette

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  • 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 Finely chopped fresh basil


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.