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Sun Dried Tomato Vinaigrette

  • Yield: About 1 1/3 cups


  • 1/4 cup balsamic vinegar
  • 1/4 cup sun-dried tomato pieces
  • 1/4 cup chopped green onions
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 4 turns freshly ground black pepper
  • 3/4 cup olive oil


  • Combine the vinegar, tomatoes, green onions, shallots, garlic, salt, and pepper in a bowl. Slowly whisk in the oil until the dressing is thoroughly emulsified. Serve immediately or store, refrigerated, in an airtight container for up to 3 days. Whisk before serving.