Basalmic (or red wine vinegar) salad dressing

[massageangel]

Balsamic Tomato Vinaigrette 


1 small purple onion, cut in 3/4 inch pieces (I used 1/2 of a purple onion)

2 large cloves garlic

1 small tomato, cut in 3/4 inch pieces (I used two plum tomatoes)

3 tbsp. Balsamic vinegar (I used red wine vinegar)

1/4 tsp. salt

1/4 tsp. black pepper

2/3 cup olive oil

Fresh rosemary (optional)

In blender jar, combine onion, garlic and tomato.  Place cover on jar.  PULSE several times, for about 5 seconds each, to chop ingredients.  Add vinegar, sale and pepper.  Replace lid on jar, remove lid cap.  With blender running on STIR, add oil through opening in a slow, steady stream until mixture is completed blended.

Cover and refrigerate until ready to serve.

Use as dressing for crisp green salad or to marinate cooked vegetables such as asparagus or broccoli.

Makes about 1 1/4 cups.


You can cut back on the garlic and onion if it is too strong.  I used red wine vinegar as that is all I had.  I put merinated chicken with it and added some fresh rosemary and baked it. 

This was a recipe from my blender instruction booklet.  I made it in the magic bullet last night and it came out even better.