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Sun-Dried Tomato Vinaigrette

Yield: Yields about 1 cup.



  • 1/4 cup sherry vinegar
  • 2 Tbs. capers, drained and rinsed (roughly chopped if large)
  • 2 tsp. fresh lemon juice
  • 2 cloves garlic, crushed and peeled
  • 1/2 tsp. chopped fresh rosemary
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 3/4 tsp. kosher salt
  • Pinch cayenne; more to taste

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 80
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 240
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 0


  • In a medium bowl, combine the vinegar, capers, lemon juice, garlic, and rosemary. Add the olive oil and whisk to combine. Slice the tomatoes into thin strips and stir them into the dressing. Season with salt and cayenne and set aside for at least 30 min. Discard the garlic before using.

Try this vinaigrette with pasta shells, arugula, corn kernels, halved red and orange cherry tomatoes, quartered artichoke hearts, and fresh mozzarella.


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