Tomato-Basil Vinaigrette

Tomato-Basil Vinaigrette Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

 

Stir the fresh basil into this Tomato-Basil Vinaigrette at the end, so its flavor pops and the basil stays green. Drizzle Tomato-Basil Vinaigrette over mixed baby greens.
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Yield:

Serves 4 (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 73
Fat 6.8 g
Satfat 0.9 g
Sodium 33 mg

Ingredients

2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 tablespoon minced shallots
1 teaspoon Dijon mustard
10 grape tomatoes
1 garlic clove
2 tablespoons olive oil
Mixed baby greens

Preparation

Combine basil, balsamic vinegar, minced shallots, Dijon mustard, tomatoes, and garlic clove in a mini food processor; process until smooth. With processor on, gradually add olive oil, processing until combined. Drizzle over mixed baby greens.

Note:

Melissa Haskin,

May 2014
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