Best Sun Dried Tomato Vinaigrette Recipes

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SUN-DRIED TOMATO VINAIGRETTE



Sun-Dried Tomato Vinaigrette image

I came up with this blend so I would have a change from the usual Italian dressings that are so tart. It has a smooth taste and can be used in pasta salads, on green salads and also as a dipping sauce for your favorite breads.

Provided by ngdarlen

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/3 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons parmesan cheese, grated
1/2 teaspoon cracked black pepper
1/4 teaspoon salt (or more after tasting)
1 tablespoon dried onion flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried rosemary
2 tablespoons sun-dried tomatoes, packed in olive oil
1 tablespoon oil, from sun-dried tomatoes
1 tablespoon sugar
1 teaspoon minced garlic

Steps:

  • Place all ingredients in blender and mix until well blended.

Nutrition Facts : Calories 223.8, Fat 22.2, SaturatedFat 3.4, Cholesterol 2.2, Sodium 219.2, Carbohydrate 5.9, Fiber 0.6, Sugar 4.3, Protein 1.4

FUSILLI WITH SUN-DRIED TOMATO VINAIGRETTE



Fusilli with Sun-Dried Tomato Vinaigrette image

Provided by Giada De Laurentiis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup sun-dried tomatoes
1/4 cup fresh-squeezed orange juice (about 1 medium orange)
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt
One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
3 cups chopped baby arugula
3/4 cup pitted Kalamata olives, chopped
1/2 cup packed fresh basil leaves, chopped
7 ounces fresh mozzarella, cut into 1/3-inch dice

Steps:

  • For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree.
  • To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water.
  • In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve.

WATERCRESS, ENDIVE AND ROMAINE SALAD WITH FETA CHEESE AND SUN-DRIED TOMATO VINAIGRETTE



Watercress, Endive and Romaine Salad with Feta Cheese and Sun-Dried Tomato Vinaigrette image

Categories     Salad     Leafy Green     Tomato     Side     No-Cook     Low Carb     Quick & Easy     Feta     Healthy     Endive     Watercress     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons balsamic vinegar
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/4 cup chopped fresh basil
6 ounces romaine lettuce, torn into bite-size pieces (about 5 cups)
2 heads Belgian endive, trimmed, thinly sliced
1 bunch watercress, trimmed
3/4 cup crumbled feta cheese (about 3 ounces)
Sliced radishes (optional)
Toasted walnuts (optional)

Steps:

  • Whisk oil and vinegar in small bowl to blend. Mix in tomatoes and basil. Season with salt and pepper.
  • Mix lettuce, endive and watercress in large bowl. Toss with cheese and enough dressing to coat. Divide among plates. Garnish with sliced radishes and walnuts, if desired.

WHITE BEAN SALAD WITH SHRIMP AND SUN-DRIED TOMATO VINAIGRETTE



White Bean Salad with Shrimp and Sun-Dried Tomato Vinaigrette image

Provided by Food Network

Time 2h15m

Yield serves 6

Number Of Ingredients 10

1 cup olive oil
1/2 cup red wine vinegar
2 tablespoons finely minced garlic
1/2 cup chopped sun-dried tomatoes, oil packed preferred
2/3 cup finely chopped red onions
1/2 cup chopped fresh basil
1 pound medium shrimp, shelled and deveined
1 cup white beans,
6 cups water
Salt and freshly ground black pepper

Steps:

  • Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper.
  • Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well.
  • When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar.
  • To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad.
  • Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette.

GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE



Grilled Vegetables with Sun Dried Tomato Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 sundried tomatoes, in oil, chopped
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 tablespoons basil chiffonade
1/2 cup olive oil
Salt and freshly ground pepper
2 portobello mushrooms, cleaned and stems removed
1 small head fennel, quartered
4 artichokes, cleaned and quartered
1 yellow zucchini, quartered
1 green zucchini, quartered
1/4 cup olive oil

Steps:

  • Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.

GOAT CHEESE, SUN-DRIED TOMATO, AND ROASTED GARLIC SOUFFLé WITH SALADE VERTE à LA VINAIGRETTE



Goat Cheese, Sun-Dried Tomato, and Roasted Garlic Soufflé with Salade Verte à la Vinaigrette image

When preparing a meal, I like to make sure that all of the elements of the meal 'play well/compliment' each other. This is very true of this meal... healthy, flavorful and in balance. - Geoffry

Provided by Geoffry Le Cher @Geoffry

Categories     Other Main Dishes

Number Of Ingredients 24

SOUFFLé
6 - large garlic cloves, flattened
1 teaspoon(s) olive oil, extra virgin
1 teaspoon(s) salt
3/4 teaspoon(s) fresh ground black pepper
xxx - nonstick vegetable oil spray
4 tablespoon(s) plain dry breadcrumbs
1 tablespoon(s) butter, unsalted
2 tablespoon(s) ap flour
1 1/4 cup(s) milk
1/2 cup(s) finely chopped, drained, oil-packed sun-dried tomatoes
1 1/2 teaspoon(s) chopped fresh thyme
4 - large egg yolks
4 ounce(s) mild fresh goat cheese, crumbled (about 1 cup)
6 - large egg whites
1/8 teaspoon(s) cream of tartar
SALADE VERTE à LA VINAIGRETTE
2 teaspoon(s) sherry vinegar
1/4 teaspoon(s) sea salt
xxx - fresh ground black pepper
1/2 teaspoon(s) dijon mustard
1 clove(s) garlic - peeled, green germ removed, and minced
1/4 cup(s) quality olive oil, extra virgin
8 cup(s) mixed salad greens, loosely packed), such as escarole, oak-leaf, and romaine, rinsed, patted dry, and torn into bite-size pieces

Steps:

  • Soufflé - Preheat oven to 350°F. Combine garlic and oil in small custard cup. Cover with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Add 1 teaspoon salt and 3/4 teaspoon pepper to custard cup and mash to paste. Maintain oven temperature. Spray four 2-cup soufflé dishes with nonstick spray. Sprinkle each with 1 tablespoon breadcrumbs, coating bottom and sides; place dishes on baking sheet. Melt butter in medium saucepan over medium heat. Add flour; whisk until smooth, about 1 minute. Gradually add milk, whisking constantly until mixture boils, thickens, and is smooth, about 2 minutes. Stir in tomatoes, thyme, and garlic mixture. Remove soufflé base from heat. Whisk egg yolks in large bowl to blend. Gradually whisk in hot soufflé base, then fold in goat cheese. Using electric mixer, beat egg whites in another large bowl until foamy. Add cream of tartar; beat until stiff but not dry. Fold whites into soufflé mixture in 4 additions. Divide among prepared dishes. Bake soufflés until puffed and golden, about 25 minutes. Serve immediately.
  • Vinaigrette & Salad - Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.

GRILLED ASPARAGUS WITH SUN-DRIED TOMATO VINAIGRETTE



Grilled Asparagus With Sun-Dried Tomato Vinaigrette image

This is a recipe I found from Cooking Light. This recipe can be served either hot or chilled....perfect for taking on barbecues

Provided by Abby Girl

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/3 cup sun-dried tomato, dried, cut into pieces
1/4 cup balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1 garlic clove, minced
2 lbs fresh asparagus

Steps:

  • Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
  • Drizzle with olive oil; shake pan back and forth to coat asparagus.
  • Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
  • Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
  • Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.

Nutrition Facts : Calories 88, Fat 3.8, SaturatedFat 0.6, Sodium 244.3, Carbohydrate 11.6, Fiber 5.3, Sugar 6, Protein 5.7

POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE



Potato Salad With Sun-Dried Tomato-Caper Vinaigrette image

Make and share this Potato Salad With Sun-Dried Tomato-Caper Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup white balsamic vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons sun-dried tomato pesto
2 tablespoons drained rinsed capers
2 tablespoons chopped fresh parsley
salt
fresh ground black pepper
1/2 cup olive oil
3 lbs small potatoes, unpeeled (creamers or fingerlings)
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
  • Season with salt and pepper and whisk well to combine.
  • Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
  • In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
  • Drain and cool slightly.
  • If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
  • Pour the vinaigrette over the potatoes and mix gently until coated.
  • Taste for seasoning and adjust.
  • Transfer to a serving bowl and refrigerate for at least 1 hour.
  • Remove the potato salad from the refrigerator 1 hour before serving.
  • Garnish with the parsley and serve.

Nutrition Facts : Calories 239, Fat 13.7, SaturatedFat 1.9, Sodium 99.5, Carbohydrate 27.1, Fiber 4.2, Sugar 2.1, Protein 3

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATO VINAIGRETTE



PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATO VINAIGRETTE image

Categories     Pasta     Vegetarian

Yield 4-6 servings

Number Of Ingredients 10

1 lb fusilli
1 Tbs extra virgin olive oil
1-8 oz jar of sun-dried tomatoes packed in olive oil
2 Tbs red wine vinegar
1 large clove garlic, minced or pressed through a garlic press
¼ tsp salt
⅛ tsp freshly ground black pepper
1 bunch arugula, washed, dried and torn into bite-size pieces (about 4 cups, lightly packed)
½ cup green olives, pitted & sliced
6 oz fresh mozzarella, cut into ½-inch cubes

Steps:

  • 1. Bring 4 quarts water to a boil in a large pot over high heat. Add 1 Tbs salt and the pasta to the boiling water. Cook until al dente. Drain, rinsing the pasta well with cold water. Drain the cold pasta well, transfer it to a large mixing bowl, and toss it with the olive oil. Set aside. 2. Drain the e Sun-dried tomatoes; reserving the oil. (You should have ⅓ cup oil. If necessary, make up the difference with extra virgin olive oil.) Coarsely chop the tomatoes. Whisk the reserved oil from the tomatoes together with the vinegar, garlic, salt, and pepper in a small bowl. 3. Add the arugula, olives, mozzarella, and chopped sun-dried tomatoes to the pasta. Pour in the tomato vinaigrette, toss gently, and serve immediately.

CHOPPED MEDITERRANEAN SALAD RECIPE WITH SUN-DRIED TOMATO VINAIGRETTE



Chopped Mediterranean Salad Recipe With Sun-dried Tomato Vinaigrette image

EASY and HEALTHY Mediterranean salad recipe with sun-dried tomato vinaigrette. Delicious Mediterranean chopped salad is ready in 10 minutes!

Provided by @MakeItYours

Number Of Ingredients 11

2 cup Grape tomatoes ((halved; or larger tomatoes, chopped))
2 cup Cucumber ((chopped))
1 cup Artichoke hearts ((chopped))
1/3 cup Red onion ((sliced thinly))
1/2 cup Feta cheese ((crumbled))
6 tbsp Olive oil
2 tbsp Sun-dried tomatoes ((packed in oil))
4 tsp Apple cider vinegar
1 clove Garlic
1/4 tsp Sea salt
1/8 tsp Black pepper

Steps:

  • To make the dressing, puree the olive oil, sun-dried tomatoes, apple cider vinegar, garlic, sea salt, and black pepper, until smooth and emulsified. (If it's too thick, thin out with more oil or water, and puree again.)
  • Combine the tomatoes, cucumbers, artichokes, red onion, and feta in a large bowl. Toss with dressing.

CHICKEN MARGHERITA W/ SUN-DRIED TOMATO VINAIGRETTE



Chicken Margherita w/ Sun-Dried Tomato Vinaigrette image

So yummy! Serve as a main course or as a crostini topping for an amazing appetizer.

Provided by Jennifer Bass

Categories     Pasta

Time 40m

Number Of Ingredients 11

8 oz package of sliced baby portobello mushrooms
1 pkg frozen spinach, thawed, and drained of any excess water
1 pt cherry tomatoes, halved
1 large roasted red pepper, sliced julienne
3 clove roasted garlic, minced
1 large chicken breast, grilled and sliced
1 c sun-dried tomato vinaigrette (or your favorite sauce/vinaigrette)
salt & pepper
1 box whole wheat penne pasta
2 oz shredded mozzarella cheese
1 tsp dried basil

Steps:

  • 1. In a large non-stick skillet over medium heat, saute mushrooms until they have reduced in size. You can add a little salt and pepper to help season them at this point, if desired.
  • 2. While mushrooms are sauteing, start large pot of water and bring to a boil. Slice the cherry tomatoes in half and sprinkle just a little salt over them.
  • 3. Once the mushrooms have reduced in size, add the spinach and cook for about 4 to 5 minutes.
  • 4. Cook pasta according to package and drain. Reserve 1/2 cup of water from the pasta water.
  • 5. Add garlic and roasted red peppers to the mushroom/spinach mixture. Add the 1/2 cup of pasta water and reduce to medium-low heat.
  • 6. Once most of the water has evaporated, add the chicken and basil. Simmer for about 7 minutes.
  • 7. Add vinaigrette and mozzarella cheese. Stir until the cheese has melted. Add the tomatoes and cover the skillet. Simmer for approximately 5 minutes. Serve warm over pasta.

ORZO SALAD WITH GIARDINIERA AND SUN-DRIED TOMATO VINAIGRETTE



Orzo Salad with Giardiniera and Sun-dried Tomato Vinaigrette image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups orzo or any small pasta
1 cup chopped oil-packed sun-dried tomatoes
1/2 cup reduced-sodium chicken or vegetable broth
1 tablespoon red wine vinegar
2 cloves garlic, chopped
1 teaspoon dried oregano
2 cups giardiniera garden vegetable mix, drained
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper

Steps:

  • Cook the pasta according to the package directions. Drain and transfer to a large bowl.
  • Meanwhile, in a blender or food processor, combine the tomatoes, broth, vinegar, garlic, and oregano and process until smooth. Add this to the pasta and toss to combine. Stir in the giardiniera and basil and toss to combine. Season with salt and pepper.
  • Serve warm, at room temperature, or chilled.

LITTLE ITALY CHICKEN PITAS WITH SUN-DRIED TOMATO VINAIGRETTE



LITTLE ITALY CHICKEN PITAS WITH SUN-DRIED TOMATO VINAIGRETTE image

Categories     Chicken

Number Of Ingredients 11

2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Steps:

  • Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves. Nutritional Information Calories:342 (24% from fat) Fat:9.1g (sat 2.8g,mono 4.2g,poly 1.3g) Protein:26.4g Carbohydrate:37.3g Fiber:2.4g Cholesterol:56mg Iron:2.7mg Sodium:397mg Calcium:162mg

SUN-DRIED TOMATO VINAIGRETTE



Sun-Dried Tomato Vinaigrette image

From Canadian Living Magazine, June 2007 per 1tbsp 71 cal, trace protein, 5 grams total fat (1gm saturated)7 grams carb, trace fibre, , 0 cholestoral, 5mg sodium,

Provided by Chef at Heart

Categories     Canadian

Time 10m

Yield 1 cup

Number Of Ingredients 8

1/4 cup sun-dried tomato packed in oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon granulated sugar
1/4 teaspoon pepper
1 pinch salt (optional)
1/2 cup extra virgin olive oil

Steps:

  • rinse sun'dried tomatoes and pat dry.
  • Finely chop and place in small bowl.
  • Add 1/2 cup of water, oregano garlic, sugar, pepper, and salt if using.
  • Wisk to combine.
  • Whisking constantly drizzle in oil in slow steady stream until combined.
  • **can be made ahead and stored in the fridge for up to a week.

SUN-DRIED TOMATO VINAIGRETTE



SUN-DRIED TOMATO VINAIGRETTE image

Categories     Salad     Tomato

Yield 4-6 servings

Number Of Ingredients 6

2 sun-dried tomato halves
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar
1/2 garlic clove minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
1 tablespoon minced fresh basil leaves

Steps:

  • Mix and Chill

SUN-DRIED TOMATO VINAIGRETTE



Sun-Dried Tomato Vinaigrette image

Number Of Ingredients 8

1/2 cup oil
1/4 cup chopped sun-dried tomato packed in olive oil and herbs (from 6.5-ounce jar)
3 tablespoons white wine vinegar
1 teaspoon white wine Worcestershire sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1 garlic clove, minced

Steps:

  • In jar with tight-fitting lid, combine all ingredients shake well. Store in tightly covered container in refrigerator.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 70 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 75 mg 3% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 FatSee Cook's Note: Preparing Dressings

Nutrition Facts : Nutritional Facts Serves

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