Baby Tomato Vinaigrette

Yield: Makes about 1 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 6.8
  • Calories from fat: 79%
  • Protein: 0.1g
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Carbohydrate: 0.4g
  • Fiber: 0.1g
  • Sodium: 0.7mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 cup tiny cherry tomatoes (about 3/4 in. wide; red, yellow, orange, or a mixture)
  • 1 tablespoon minced mild onion
  • 1 tablespoon minced fresh tarragon leaves
  • 2 teaspoons olive oil
  • 1 teaspoon white wine vinegar

Preparation

  1. Rinse 1 cup tiny cherry tomatoes (about 3/4 in. wide; red, yellow, orange, or a mixture). Cut tomatoes into halves and put in a bowl. Add 1 tablespoon minced mild onion, 1 tablespoon minced fresh tarragon leaves, 2 teaspoons olive oil, and 1 teaspoon white wine vinegar. Stir to mix; add salt to taste.
  2. If making sauce up to 1 day ahead, cover and chill.
  3. Nutritional analysis per tablespoon.
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