From EatingWell: 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.
- 1/4 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1/4 cup chopped fresh parsley
- 1 medium tomato, quartered and seeded
- 5 anchovy fillets
- 2 cloves garlic
- 1 tablespoon capers, rinsed
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
Per 2-tablespoon serving: 74 calories; 7 g fat (1 g sat, 5 g mono); 2 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 105 mg sodium; 53 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1 1/2 fat
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- Total Time
- 15 minutes or less
- 8 or more
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Salad dressing
- Ease of Preparation
- July/August 2013