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Olive Oil-Tomato Vinaigrette
Ingredients
-
1
medium ripe tomato, seeded and chopped
-
1
tablespoon red wine vinegar
-
1 1/2
teaspoons finely chopped shallot
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1
teaspoon Dijon-style mustard
-
1/2
teaspoon snipped fresh rosemary
-
1/8
teaspoon paprika
-
3
tablespoons extra-virgin olive oil
Directions
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
- Variation 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)
- Calories 205,
- Protein (gm) 8,
- Carbohydrate (gm) 18,
- Fat, total (gm) 12,
- Cholesterol (mg) 28,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 4033,
- Vitamin C (mg) 13,
- Sodium (mg) 367,
- Calcium (DV %) 162,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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