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Tomato-Herb Vinaigrette

Jenny

"This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads."
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Ingredients

25 m servings 265 cals
Original recipe yields 8 servings (2 1/2 cups)

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Directions

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  • Prep

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  1. Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

Nutrition Facts


Per Serving: 265 calories; 27.1 g fat; 5.5 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 150 mg sodium. Full nutrition

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Reviews

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Didn't have marjoram, didn't have tarragon (don't care for either anyway), but that didn't detract from this at all. I liked this alot; Hubs thought just ok. I did include the wine (a Cabernet)...

This is a great recipe for salad dressing. I put it in the food processor to blend the flavors and I used dried herbs instead of fresh but it still turned out really good. My husband is extrem...

Awesome. I didn't drain the tomatoes. It wasn't quite tart enough. I added a bit more vinegar and juice from half a lime. I could just drink the dressing. I think it will be a GREAT marinade, to...