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Have you made Basil-Tomato Vinaigrette Topping for Potatoes?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 173
% Daily Value**
Total Fat 18g
Saturated Fat 3g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 149mg
Total Carbohydrate 2g
Dietary Fiber 1g
Sugars 1g
Protein 0g
Vitamin A  8%Vitamin C  10%
Calcium  1%Iron  0%
Potassium  3%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basil-Tomato Vinaigrette Topping for Potatoes

Recipe Tags: Potato Recipes

Date Added: July 17, 2009


1/4 Teaspoon Pepper freshly ground, to taste
1/3 Cup Extra Virgin Olive Oil plus a little more for garnish
1/4 Teaspoon Salt pepper to taste,
3 Tablespoons Red Wine Vinegar (up to)
1 Tablespoon Fresh Basil chopped
1/4 Cup Red Onion finely diced
1 Ripe Tomato cut into 1/4- inch pieces (1 cup)
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1. In a medium bowl combine onion, vinegar, salt and pepper.

2. Let stand for 15 minutes. Whisk in olive oil.

3. Stir in tomato and basil. Refrigerate for at least 1 hour.

4. Season with more salt and pepper, if desired.

5. Thoroughly mix before using. Serve at room temperature, 1-2 Tbs per serving.

6. Makes about 1 1/3 cups. Great as a topping for baked potatoes, salads or as a marinade over fresh-cut vegetables.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Fructose Malabsorption, Vinegar, Onion, Olive Oil allergies.
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