Sun-Dried Tomato & Basil Vinaigrette the Editors of Publications International, Ltd.
This recipe is part of the recipe for Chicken, Tortellini & Roasted Vegetable Salad
Makes about 1 cup
|4||sun-dried tomato halves, not packed in oil|
|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|
|1||clove garlic, minced|
|1/4||teaspoon black pepper|
- Place tomatoes in small bowl. Cover with boiling water. Let stand 5 to 10 minutes or until soft. Drain well; chop.
- In small jar with tight-fitting lid, combine tomatoes and remaining ingredients; shake well. Chill until ready to use; shake before using.
|Serving Size:||1 tablespoon vinaigrette|
|Calories from Fat||78 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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