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Sun-Dried Tomato Basil Vinaigrette


This recipe is part of the recipe for Chicken, Tortellini & Roasted Vegetable Salad

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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