Sun-Dried Tomato Vinaigrette
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
- 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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