Olive Oil-Tomato Vinaigrette

This tomato-rich vinaigrette recipe can be refrigerated up to three days.

2 users rated this recipe an average rating of 3.0
  • Yields: 3/4 cup
  • Prep: 15 mins
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Olive Oil-Tomato Vinaigrette
medium ripe tomato, seeded and chopped
tablespoon red wine vinegar
1 1/2
teaspoons finely chopped shallot
teaspoon Dijon-style mustard
teaspoon snipped fresh rosemary
teaspoon paprika
tablespoons extra-virgin olive oil
  1. In blender combine tomato, vinegar, shallot, mustard, rosemary, paprika, and 1/8 teaspoon each salt and pepper. Cover and blend until smooth. With blender running, slowly add oil through opening in lid; blend until combined and slightly thickened. Refrigerate, covered, up to 3 days. Use with Spinach-Ravioli Salad (see recipe below). Makes about 3/4 cup.
From the Test Kitchen
Spinach-Ravioli Salad:

Cook one 7-oz. pkg. refrigerated three-cheese miniature ravioli according to package directions. Drain; rinse; drain well. In 12-inch skillet cook two thinly sliced shallots in 1 tablespoon hot olive oil just until tender. Add one 9-oz. pkg. fresh spinach; toss until spinach begins to wilt. Place ravioli and spinach on platter; drizzle with 1/3 cup Olive Oil-Tomato Vinaigrette. Top with 1 oz. Parmesan cheese, shaved. Makes 6 servings.

Nutrition Facts (Olive Oil-Tomato Vinaigrette)
    Per serving:
  • 205 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 28 mg chol.,
  • 367 mg sodium,
  • 18 g carb.,
  • 2 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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