Basil and Sun Dried Tomato Vinaigrette

I ran this dressing with a lump crab and asparagus salad not too long ago.  This goes very well with any salad greens, tomato, feta cheese, black olives, spiced cold cuts (salami, pepperoni, etc.).  I have found that these dressings also make great toppings for bruschettas and great marinades for poultry and seafood.  I think this would be a great marinade or finishing sauce for tuna.  

BASIL AND SUN DRIED TOMATO VINAIGRETTE

PREPARATION

1 CUP FRESH BASIL LEAVES - CHOPPED

1/4 CUP SUN DRIED TOMATOES

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1 TSP SALT

1/2 TSP BLACK PEPPER

1 CUP BALSAMIC VINEGAR

1 TSP DIJON MUSTARD

4 TBSP BROWN SUGAR

3 CUPS OLIVE OIL

• PUT ALL INGREDIENTS EXCEPT FOR OLIVE OIL IN BLENDER
• MIX UNTIL WELL BLENDED
• WITH BLENDER ON , SLOWLY DRIZZLE OLIVE OIL INTO VESSEL ALLOWING OIL TO EMULSIFY
• POUR INTO CONTAINER OF CHOICE AND REFRIGERATE FOR AT LEAST ONE HOUR.

PREP TIME - 15 MINUTES

YIELD - APPX 6 CUPS