Sun-Dried Tomato Vinaigrette the Editors of Publications International, Ltd.
This recipe is part of the recipe for Mexican Salad
Makes about 2/3 cup
|1/2||cup chopped sun-dried tomatoes packed in oil, drained|
|3||tablespoons balsamic vinegar|
|12||fresh basil leaves|
|1/2||teaspoon chili powder|
|1/4||teaspoon black pepper|
|1/2||cup extra-virgin olive oil|
- Place tomatoes, vinegar, basil, sugar, chili powder, salt and pepper in food processor; process until almost smooth. With motor running, gradually add oil; process until well combined.
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