A delicious sun-dried tomato vinaigrette with garlic and basil. Serve over butter lettuce as a salad, or drizzle over sliced avocado as an appetizer!

Makes 1 cup

 3/4 c. olive oil

1/4 c. Balsamic vinegar

1 T. fresh squeezed juice of lemon

6 marinated sun-dried tomatoes, diced into 3/16th inch squares

2 fresh garlic cloves, peeled and finely chopped

1/2 t. dried basil, crushed or chopped fresh basil

salt to taste

Combine all ingredients in bowl. Stir briskly with fork till thickened. Serve immediately, either over butter lettuce or drizzled over avocado slices.

Notes: If making to serve later, store dressing in a jar. To serve, place in cup and serve with a spoon. If you put the dressing in a bottle, the solids will fall to the bottom and stay there while pouring, even when shaken vigorously.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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