By Chef Linda
A great vinaigrette can turn a simple salad into a gourmet experience. Using sun-dried tomatoes deepens the flavors and elevates the taste beyond a ho-hum salad dressing. Deep and rich, this dressing is bold enough to stand up to strong-flavored greens like arugula and takes a plain pasta salad to new heights. With only a few ingredients and a fresh, healthy taste, why would you buy dressing when you can make your own?
Sun-Dried Tomato Vinaigrette
1/2 cup sun-dried tomatoes, dry packed
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 large garlic clove
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Place sun-dried tomatoes, vinegar, lemon juice, garlic, basil, salt and pepper in a blender and blend until smooth. With blender running, slowly add the olive oil until emulsified or fully blended. Store extra for up to two weeks in the refrigerator.