Sun-Dried Tomato Vinaigrette

by the Editors of Publications International, Ltd.

This recipe is part of the recipe for Mexican Salad

Yield

Makes about 2/3 cup

Ingredients

1/2 cup chopped sun-dried tomatoes packed in oil, drained
3 tablespoons balsamic vinegar
12 fresh basil leaves
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil

Preparation

  1. 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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