Sun-Dried Tomato Basil Vinaigrette
Browse the article Sun-Dried Tomato Basil Vinaigrette
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 |