Homemade Tomato Basil Vinaigrette Recipe
It’s been nearly a week now since I’ve started eating solids again. Because I’ve been eating a lot of salad, I thought I would share my homemade tomato basil vinaigrette recipe with you all.
I found a homemade tomato basil vinaigrette recipe on the Reboot with Joe site but thought it rather bland. So I added a few things and now I love it! While Cesar dressing will always be my favorite, I like this homemade dressing because it is healthier and better for me.
For my homemade tomato basil vinaigrette recipe, you will need:
- 10 Sun-dried tomato halves.
- 1 T. Minced garlic.
- 1 T. Basil Pesto.
- Juice from 1 lemon or 3 T. of lemon juice.
- 1/2 c. Olive oil.
- 2 T. Apple cider vinegar.
- 1/2 t. salt.
This takes me all of 15 minutes to make and that’s including clean-up. Put all the ingredients into a blender, holding back half of the olive oil. Blend as smooth as you can, 3-5 minutes. Slowly add in olive oil until your vinaigrette is as thick or thin as you want it to be. If you want a much thinner salad dressing without all the oil, consider adding in a small amount more of vinegar or water.
~Makes about 1 1/2 cups of homemade tomato basil vinaigrette.
Update on my reboot diet:
It’s been great having food to chew, and warm food to chew! 🙂 I’m still drinking around 32 oz of juice a day, mostly in the morning. Trying to eat at least one meal raw and then making things like baked sweet potato fries, soups, stuffed squash and all that yummy stuff.
Wednesday I was at my moms and my sis made fried potatoes. I ate a few, but they didn’t taste all that great. She needs to learn how I make my crispy fried potatoes! 😉 I added in a yogurt the last couple days as well. That new yogurt from Yoplait called “Simply” is really good! Still haven’t added in meat or grains, but plan to make some muffins here in a couple days, using quinoa and almond flour. I will let you know how they turn out next week. 🙂
My weight is the same, but my face has almost completely cleared up though, yay!