I just made this up this afternoon to coat a salad of spinach and iceberg combined with some leftover red-skinned potatoes, garlic sauteed napa, and broiled coho salmon. It will be a constant in the fridge from now on.
Ingredients:
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
3 Tbsp water
1 extra large garlic clove-peeld
8-10 sun-dried tomato halves
1/2 tsp salt
1 tsp sugar
Place all ingredients in blender or smoothie maker. Run at full speed for 30 seconds. Push mixture down sides, then run another 30 seconds.
If mixture is too thick, add additional water, 1 tablespoon at a time. May be used immediately. Refrigerate for up to 2 weeks. Note: As the processed dried tomatoes sit in the dressing, they may absorb more liquid. If this happens, add water 'til desired consistency is acheived.
If mixture is too thick, add additional water, 1 tablespoon at a time. May be used immediately. Refrigerate for up to 2 weeks. Note: As the processed dried tomatoes sit in the dressing, they may absorb more liquid. If this happens, add water 'til desired consistency is acheived.
No comments:
Post a Comment