Tomato-Garlic Vinaigrette
This tomato-garlic vinaigrette recipe is like an Italian grandmother's sauce for salad. Don't be afraid of the anchovies! They elevate this salad dressing to a different level. Use leftover vinaigrette tossed with whole-wheat penne or fusilli for a delicious pasta salad. Source: EatingWell Magazine, July/August 2013
Ingredients
Directions
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Place oil, vinegar, parsley, tomato, anchovies, garlic and capers in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
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Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days.
Nutrition Facts
Serving Size: 2 tablespoons
Per Serving:
74 calories; 7.3 g total fat; 1.1 g saturated fat; 2 mg cholesterol; 105 mg sodium. 53 mg potassium; 1 g carbohydrates; 0.3 g fiber; 1 g protein; 288 IU vitamin a iu; 5 mg vitamin c; 5 mcg folate; 6 mg calcium; 3 mg magnesium;
Exchanges:
1 1/2 fat