Tomato-Garlic Vinaigrette Recipe

Makes: About 1 cup
Serving Size: 2 tablespoons
Active Time: 15 minutes
Total Time: 15 minutes

Nutrition Profile

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• 1/4 cup chopped fresh parsley
• 1 medium tomato, quartered and seeded
• 5 anchovy fillets
• 2 cloves garlic
• 1 tablespoon capers, rinsed

Preparation

1. Place oil, vinegar, parsley, tomato, anchovies, garlic and capers in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per 2-tablespoon serving: 74 calories; 7 g fat (1 g sat, 5 g mono); 2 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 105 mg sodium; 53 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1 1/2 fat