Tomato-Herb Vinaigrette

Tomato-Herb Vinaigrette

2 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    25 m
Jenny
Recipe by  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

Adjust Servings

Original recipe yields 2 1/2 cups

Directions

  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.

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Reviews (2)

Rate This Recipe
naples34102
5

naples34102

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) and used this vinaigrette to dress a simple salad of Romaine lettuce and fresh garlic croutons.

Tanya
5

Tanya

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 extrememly picky about salad dressings and he actually liked it a lot! Thanks for sharing this.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 265 cal
  • 13%
  • Fat
  • 27.1 g
  • 42%
  • Carbs
  • 5.5 g
  • 2%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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