dish
Tomato Vinaigrette

16
Serves
39
Calories
11
Nutrients
10
Vitamins

Ingredients

1 16-ounce can chopped tomatoes
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons chopped, fresh basil or dill
1 1/2 tablespoons extra virgin olive oil

Cooking Instructions

1. Place the tomatoes, vinegar and salt in a saucepan. Bring to a boil and reduce the puree to a thick consistency, about 5 minutes. Remove from the heat, place the puree in a stainless steel or pyrex bowl and cool over ice.

2. Mix the mustard and lemon juice in a food processor. With the machine running, add the basil and olive oil. Add the cooled tomato mixture and puree until smooth.

3. The vinaigrette can be stored in the refrigerator for 1 week.

Serving Size: 2 tablespoons

Nutrition Information

Number of Servings: 16
Serving Size
0
Calories
39
Protein
1 g
Total Carbohydrate
4 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
3 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
7 %
Percent Calories from Carbohydrate
35 %
Percent Calories from Fat
65 %
Vitamin A
381 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
12 mg
Vitamin D
0 IU
Folate
9 mcg
Vitamin E
1 IU
Vitamin K
4 mcg
Pantothenic Acid
0 mg
Calcium
6 mg
Iron
0 mg
Phosphorus
15 mg
Potassium
136 mg
Sodium
129 mg
Zinc
0 mg