Kraft Sun Dried Tomato Vinaigrette Recipes

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

Ingredients

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

EASY PENNE PASTA SALAD

Easy Penne Pasta Salad image

Revel in old-world flavor with our Easy Penne Pasta Salad. Feta, sun-dried tomato dressing and fresh tomatoes bring our Easy Penne Pasta Salad to life.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield Makes 4 servings, 1 cup each.

Number Of Ingredients 6

Ingredients

2 cups hot cooked penne pasta
1 cup quartered cherry tomatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1/3 cup loosely packed fresh basil leaves, cut into strips
1/4 cup chopped red onions

Steps:

Combine all ingredients.
Serve immediately. Or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

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

Ingredients

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.

SUN-DRIED TOMATO VINAIGRETTE

Sun-Dried Tomato Vinaigrette image

Make and share this Sun-Dried Tomato Vinaigrette recipe from Food.com.

Provided by Charlotte J

Categories Salad Dressings

Time 10m

Yield 1 1/2 cups of vinaigrette

Number Of Ingredients 7

Ingredients

4 ounces sun-dried tomatoes packed in oil
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup fresh basil, minced
1 tablespoon garlic, minced
1/2 cup green onion, chopped
salt and pepper

Steps:

Place all ingredients in blender (salt and pepper to taste) and blend until creamy.
Serve on tossed green salad, garden fresh vegetables, or other salad of your choice.

Nutrition Facts : Calories 838.3, Fat 82.9, SaturatedFat 11.4, Sodium 216.4, Carbohydrate 22.9, Fiber 5.8, Sugar 0.9, Protein 5.7

SUN-DRIED TOMATO CHICKEN

Sun-Dried Tomato Chicken image

Impress your family with Sun-Dried Tomato Chicken from My Food and Family! Bacon meets better-for-you in this smart and savory chicken dish. Sun-dried tomato vinaigrette, herbs and fresh tomatoes create unforgettable flavor everyone will love in our Sun-Dried Tomato Chicken recipe.

Provided by My Food and Family

Categories Home

Time 32m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

2 slices OSCAR MAYER Bacon, chopped
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. dried basil leaves
2 tomatoes, chopped
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
Add chicken to skillet; cook on medium-high heat 2 min. on each side or until browned on both sides. Pour dressing over chicken; sprinkle with basil. Cook on low heat 4 to 5 min. on each side or until done (165ºF).
Transfer chicken to platter, reserving dressing mixture in skillet; cover chicken to keep warm. Add tomatoes to skillet; stir. Cook on medium-high heat 3 min. or until heated through, stirring occasionally. Stir in bacon; spoon over chicken. Top with cheese.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

TILAPIA VERACRUZ

Tilapia Veracruz image

Take your taste buds on vacation with our deliciously moist olive and tomato fish bake. Lime juice and a hint of cilantro make you feel like you're dining beachside in Mexico.

Provided by My Food and Family

Categories Recipes

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 Tbsp. fresh lime juice
4 tilapia fillets (1 lb.)
2 large tomato es, chopped
1/2 cup pimiento pimento-stuffed green olives, halved
3/4 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
1 Tbsp. chopped fresh cilantro

Steps:

Heat oven to 400°F.
Mix dressing and juice. Place fish in 13x9-inch baking dish; drizzle with 1/2 the dressing mixture. Toss tomatoes and olives with remaining dressing mixture.
Bake fish 20 min.; top with tomato mixture and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
Sprinkle with cilantro.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 790 mg, Carbohydrate 9 g, Fiber 2 g, Sugar 5 g, Protein 29 g

SUN-DRIED TOMATO DRUMSTICKS

Sun-Dried Tomato Drumsticks image

In this easy recipe, chicken drumsticks get a quick marinade with KRAFT Sun Dried Tomato Vinaigrette Dressing before they're roasted to juicy perfection.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. smoked paprika
6 chicken drumsticks (1-1/2 lb.)

Steps:

Heat oven to 450ºF.
Mix dressing and paprika until blended. Reserve 2 Tbsp. dressing mixture; pour remaining over chicken in shallow dish. Turn to evenly coat drumsticks. Refrigerate 15 min. to marinate.
Remove chicken from marinade; discard marinade. Place chicken in single layer in baking dish sprayed with cooking spray.
Bake 20 to 25 min. or until done (165ºF), brushing with reserved dressing mixture for the last 5 min.

Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

SUN-DRIED TOMATO VINAIGRETTE

Sun-Dried Tomato Vinaigrette image

Categories Condiment/Spread Garlic Tomato No-Cook Quick & Easy Salad Dressing Vinegar Basil Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 6

Ingredients

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:

In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

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