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Olive Oil-Tomato Vinaigrette

Yield: 3/4 cup
Prep 15 mins
Olive Oil-Tomato Vinaigrette
  • 1  medium  ripe tomato, seeded and chopped
  • 1  tablespoon  red wine vinegar
  • 1 1/2  teaspoons  finely chopped shallot
  • 1  teaspoon  Dijon-style mustard
  • 1/2  teaspoon  snipped fresh rosemary
  • 1/8  teaspoon  paprika
  • 3  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 KitchenSpinach-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)
  • cal. (kcal) 205,
  • Fat, total (g) 12,
  • chol. (mg) 28,
  • sat. fat (g) 5,
  • carb. (g) 18,
  • fiber (g) 2,
  • pro. (g) 8,
  • vit. A (IU) 4033,
  • vit. C (mg) 13,
  • sodium (mg) 367,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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