Tomato Herb Vinaigrette
The taste of fresh herbs really add to this vinaigrette. Works great on salads or as a marinade for a vegetable salad.
- 2/3 cup Italian tomato sauce 150 mL
- 1/4 cup water 60 mL
- 3 Tbsp canola oil 45 mL
- 2 Tbsp lemon juice 30 mL
- 1 Tbsp grated Parmesan cheese 15 mL
- 1 Tbsp brown sugar 15 mL
- 2 tsp fresh basil, chopped 10 mL
- 1/2 tsp crushed oregano 2 mL
- 1 garlic clove, crushed
- 1. Combine tomato sauce, water, canola oil, lemon juice, cheese, sugar, basil, oregano and garlic in a medium bowl. Stir to mix.
1 1/4 cups (300 mL)
1 Tbsp (15 mL)
|Gras saturés||0.3 g|
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Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video below.
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