Sun-Dried Tomato Basil Vinaigrette

by the Editors of Publications International, Ltd.


Yield: Makes about 1 cup
Ingredients:
4
sun-dried tomato halves, not packed in oil

Boiling water

1/2
cup fat-free reduced-sodium chicken broth

2
tablespoons finely chopped fresh basil or 2 teaspoons dried basil

2
tablespoons olive oil

2
tablespoons lemon juice

2
tablespoons water

1
clove garlic, minced

1/4
teaspoon salt

1/4
teaspoon black pepper



 
Preparation:
1.
Place tomatoes in small bowl. Cover with boiling water. Let stand 5 to 10 minutes or until soft. Drain well; chop.

2.
In small jar with tight-fitting lid, combine tomatoes and remaining ingredients; shake well. Chill until ready to use; shake before using.



Nutritional Information:
Serving Size: 1 tablespoon vinaigrette
Sodium 59 mg
Protein <1 g
Fiber <1 g
Carbohydrate 1 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 78 %
Calories 19
Dietary Exchange:
Free Free



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