Tomato-Basil Vinaigrette

Another fabulous recipe from the WomenHeart’s ALL HEART Family Cookbook. The description reads: So versatile, this vinaigrette is great for pasta, bean or green salads. Give it a Tex-Mex flavor by substituting cilantro for the basil and adding a dash of low sodium hot sauce.
Yields 1 cup (16 servings).

SODIUM CONTENT: 12 mg per serving


1/2 c. low-sodium tomato or vegetable juice
1/4 c. white balsamic vinegar
2 T. olive oil
2 T. chopped fresh basil
1 clove garlic, minced


In a small jar, combine the ingredients. Cover and shake vigorously to combine. Serve immediately, or refrigerate until use. Will keep well for up to a week.

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One Response to Tomato-Basil Vinaigrette

  1. Pingback: The Daily Dish » Blog Archive » Tomato Pie

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