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Sundried Tomato Vinaigrette

For a sweet yet tart, potent potable, splash our Sun-dried Tomato Vinaigrette for a salad all dressed up and ready to go.

PJ Catledge

Chef

Serving Size

Servings ~10 (total 1 1/2 cups)

Prep Time

<5 minutes

Total Time

~2 hours

Ingredients:

 

Directions:

 
Step 1
In blender*, blend sun-dried tomatoes in oil, vinegar, medium shallot, basil leaves, fresh garlic clove, honey and salt by using pulse function until the tomatoes are finely chopped.
 
Step 2
With spoon or spatula, fold in 1 T of avocado oil at a time until all the oil is blended into the mixture. Refrigerate for 2 hours.
 
Step 3
Toss with your favorite greens, grains or dip a baguette.
 
*If you don’t have a blender, use a mixer, food processor, mortar & pestle, food mill, grater or grinder.