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Ingredientes
- 2 tsp Chopped garlic
- 1/3 c. Balsamic vinegar
- 2/3 c. Tomato juice
- 1/4 c. Extra-virgin extra virgin olive oil
- 1 Tbsp. Fresh lemon juice
- 2 Tbsp. Minced fresh basil
- 1 tsp Minced fresh mint
- 2 Tbsp. Chopped oil-packed sun-dry tomatoes
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a small bowl, whisk together all ingredients, seasoning to taste. Allow to stand at least 1 hour before using. Store any unused vinaigrette, covered and refrigerated, up to 10 days.
- This recipe yields about 2 1/2 c. of vinaigrette.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 321g | |
| Calories 596 | |
| Calories from Fat 478 | 80% |
| Total Fat 54.05g | 68% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 464mg | 19% |
| Potassium 427mg | 12% |
| Total Carbs 24.06g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 17.68g | 12% |
| Protein 2.21g | 4% |
