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Chef Linda Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. View Recipes

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Sun-Dried Tomato Vinaigrette

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?

Ingredients

 ½ cup sun-dried tomatoes, dry packed
 ¼ cup red wine vinegar
 2 tablespoons fresh lemon juice
 1 large garlic clove
 2 tablespoons chopped fresh basil leaves
 ½ teaspoon salt
 ¼ teaspoon freshly ground black pepper
 ½ cup olive oil

Directions

1

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.

Notes

Sun-Dried Tomato Vinaigrette
IngredientsDirections

Sun-Dried Tomato Vinaigrette

DifficultySuper Easy
YIELDS
1 Cup

INGREDIENTS

 ½ cup sun-dried tomatoes, dry packed
 ¼ cup red wine vinegar
 2 tablespoons fresh lemon juice
 1 large garlic clove
 2 tablespoons chopped fresh basil leaves
 ½ teaspoon salt
 ¼ teaspoon freshly ground black pepper
 ½ cup olive oil

DIRECTIONS

1

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.

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