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Tomato-Garlic Vinaigrette
Tomato-Garlic Vinaigrette
0 Reviews
From: EatingWell Magazine, July/August 2013
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ¼ cup extra-virgin olive oil
- ¼ cup red-wine vinegar
- ¼ cup chopped fresh parsley
- 1 medium tomato, quartered and seeded
- 5 anchovy fillets
- 2 cloves garlic
- 1 tablespoon capers, rinsed
Preparation
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
- Serving size: 2 tablespoons
- Per serving: 74 calories; 7 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 5 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 288 IU vitamin A; 5 mg vitamin C; 6 mg calcium; 0 mg iron; 105 mg sodium; 53 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1½ fat
