Healthy Recipe – Tomato, Basil & Mint Vinaigrette

Makes about 2 cups
Serving size 2 Tbsp
Prep time: 10 minutes

 

A few weeks ago, I met up with former co-workers for a life catch-up session. It was great! I really miss working with those ladies and it was wonderful to hear about the changes that had transpired over the last year. We met over brunch (my favorite meal) and I ordered a black walnut kale salad. I liked it except for the vinaigrette. For me, the vinaigrette did not complement the kale.

Having never made a vinaigrette, I decided to give it a try!  Now, I initially wanted this to go over wilted kale and pan fried walnuts with snippets of parmesan…but it came out slightly heavy.

Despite the heavy factor, I tried it with sliced strawberries and loved the contrast! I added a tablespoon with a tablespoon of light mayonnaise and it was perfect on my salmon burger! I added it to pan roasted baby potatoes and…yummy!

It turns out vinaigrette is also used as a sauce or marinade, although it is most commonly used as a salad dressing.

Give it a try and let me know what you think!

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• 1/4 cup red onions, chopped
• 1 clove garlic
• 1 medium large beefsteak tomato, peeled
• 1/2 c chopped basil
• 3/4 cup chopped mint
• 2 tbsp apple cider vinegar
• 2 tbsp line juice, about half a lime
• 1 tsp Dijon or spicy brown mustard
• 1/2 cup extra virgin olive oil

In a food processor or blender:  Process the tomato, onion and garlic for 8 to 10 seconds
Add basil, mint, vinegar, lime juice and mustard. Process until well blended.

Leaving the processor or blender running slowly add in 1/2 cup of olive oil.

Cover and refrigerate until ready to use.

Serving ideas:
Pour over strawberries for a light snack full of contrast.
Stir in a couple of tablespoons with with hot pan fried potatoes.
Use as a dressing for a hearty kale or chard salad.
Mix with a tablespoon of light mayo for a sandwich spread ( love it with my salmon burgers!)

Enjoy!

 

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