Vinaigrette Topping for Potatoes|
Basil-Tomato Vinaigrette Topping for Potatoes
1/4 ts Salt
1/4 c Red onion; finely diced
3 tb Red wine vinegar
1/4 ts Black pepper
1/3 c Extra virgin olive oil
1 md Ripe tomato; cut into 1/4-
-inch pieces (1 cup)
1 tb Fresh basil; chopped
In a medium bowl combine onion, vinegar, salt and pepper. Let stand for 15
minutes. Whisk in olive oil.
Stir in tomato and basil. Refrigerate for at least 1 hour. Season with
more salt and pepper, if desired.
Thoroughly mix before using. Serve at room temperature, 1-2 Tbs per
Makes about 1 1/3 cups. Great as a topping for baked potatoes, salads or
as a marinade over fresh-cut vegetables.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini