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Tomato-Basil Vinaigrette

Yield: 3/4 cup
Prep 10 mins
Tomato-Basil Vinaigrette
  • 1  large  tomato, peeled, seeded, and cut up
  • 3  tablespoons  salad oil
  • 3  tablespoons  red wine vinegar
  • 2  tablespoons  snipped fresh basil*
  • 1  clove  garlic, minced
  • 1/4  teaspoon  sugar

1. In a blender container or food processor bowl place the tomato, salad oil, wine vinegar, basil, garlic, sugar, and 1/8 teaspoon pepper. Cover and blend or process until smooth. To store, cover and chill for up to 3 days. Makes 3/4 cup.

From the Test Kitchen*
  • If fresh basil is not available, substitute 1-1/2 teaspoons dried basil, crushed.
Nutrition Facts (Tomato-Basil Vinaigrette)
  • cal. (kcal) 34,
  • Fat, total (g) 3,
  • carb. (g) 1,
  • sodium (mg) 3,
  • Potassium (mg) 34,
  • Percent Daily Values are based on a 2,000 calorie diet

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