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.