Tomato-Basil Vinaigrette

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.

Yield: Serves 4 (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 73
  • Fat: 6.8g
  • Saturated fat: 0.9g
  • Sodium: 33mg

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

  1. 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.
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