Guest guest Posted February 13, 2001 Report Share Posted February 13, 2001 * Exported from MasterCook * Tomato Vinaigrette Recipe By :Deborah Madison Serving Size : 0 Preparation Time :0:00 Categories : Salads for all Seasons Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- minced 1 shallot -- finely diced 2 tablespoons red wine vinegar 2 teaspoons balsamic vinegar Salt and freshly milled pepper 4 tablespoons extra virgin olive oil -- to 6T 3 Roma tomatoes OR 1/2 cup cherry tomatoes -- neatly diced In a small bowl, combine the garlic, shallot, both vinegars, 1/4 teaspoon salt, and pepper to taste. Let stand for 15 minutes, then whisk in the oil and add the tomatoes. Taste and adjust the balance if needed. Sun-Dried Tomato Vinaigrette: Replace the fresh tomatoes with 6 soft sun-dried tomatoes, finely slivered, then diced. Tomato Vinaigrette with Olives: Add 1/4 cup halved and pitted Nicoise or Kalamata olives, pitted and quartered. Good with grilled vegetables, avocados, fresh goat cheese, and mozzarella. Description: " The juicy tidbits of tomatoes are an unconventional addition. Use this dressing soon after making it, on green salads, especially spinach salads, and salads based on beans and grains. " Source: " Vegetarian Cooking for Everyone " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 572 Calories; 55g Fat (82.8% calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 4 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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