Tomato Vinaigrette for Snap Peas
Published July 10, 1999
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium tomato, chopped
½ shallot, chopped
½ clove garlic, minced
½ teaspoon Dijon mustard
2 tablespoons olive oil
¾ teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Nutritional analysis per serving
5 grams carbs; 144 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 1 gram fiber; 214 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the container of a blender, combine the tomato, shallot, garlic, mustard, oil, salt and a few grinds of pepper and process until very smooth. Toss with warm or chilled, steamed or blanched snap peas.
Private Notes
Comments
Agree with the other commenter, adding a heavy splash of red wine vinegar made this much better. I also added in a few shakes of Spanish smoked paprika to give it some earthiness. Was great!
I used grape tomatoes since I had them. I also added red wine vinegar...made a huge difference.