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Tuscan Tomato Basil Vinaigrette
Bring the fresh flavors of Italy into your kitchen with this wonderful combination of fresh tomatoes, basil, oil and vinegar. Not only is it delicious on all types of salads and vegetables, but it makes a wonderful dressing for pasta or chicken salad and a fabulous marinade for poultry, meats, game, seafood, tofu and vegetables. 10 oz.
trans fat free
naturally gluten free
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Phenomenal on all types of salads and vegetables; it makes a wonderful dressing for pasta or chicken salad and is a fabulous marinade for poultry, meats, game, seafood, tofu and vegetables.
Fresh Mozzarella with Tuscan Tomato Basil Vinaigrette
Tuscan Tomato Basil Pasta Salad
1 lb. pasta (farfalle and fusilli work well)
1 tablespoon olive oil
¼ cup red peppers, diced
¼ cup yellow peppers, diced
¼ cup minced scallions
1 cup Wild Thymes Tuscan Tomato Basil Vinaigrette
½ cup grated Parmesan cheese
Salt & pepper to taste
Heat olive oil in a sauté pan. Add peppers and scallions and sauté until slightly tender. Remove from heat. Bring 5 quarts of water to a boil. Add pasta and return to a boil. Boil uncovered, stirring occasionally for approximately 11-12 minutes. Remove from heat and drain immediately. Add peppers, scallions, Wild Thymes Tuscan Tomato Basil Vinaigrette and Parmesan cheese and toss. Salt & pepper to taste. Serve warm or at room temperature.
Quinoa Salad with Tuscan Tomato Basil Vinaigrette
3 cups water
2 cups uncooked quinoa
1 cup thinly sliced peeled cucumber
4 radishes, thinly sliced
1 small red bell pepper, thinly sliced
½ cup feta cheese crumbled
2 tablespoons fresh basil
¼ cup of Wild Thymes Tuscan Tomato Basil Vinaigrette
Bring water to a boil and add quinoa. Cover, reduce heat and simmer 15 minutes or until water is absorbed. Transfer to a large bowl and add vinaigrette. When quinoa is cool, add cucumber, radish and pepper and toss gently to combine. Divide among plates and top with cheese and basil.
Pan-roasted Salmon with Tuscan Tomato Basil Vinaigrette
4 center-cut salmon fillets with skin (about 7 ounces each)
1 cup Tuscan Tomato Basil Vinaigrette
1 tablespoon olive oil
salt and pepper
Preheat oven to 425 degrees.
In an ovenproof skillet, heat 1 tablespoon of olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over modertately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets and coat with Tuscan Tomato Basil Vinaigrette. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes.
Ground Tomatoes (Tomatoes, Salt, Citric Acid), Water, Apple Cider Vinegar, Canola Oil, Olive Oil, Dried Onion, Sugar, Dried Garlic, Spices, Dried Celery, Tomato Paste, Salt.
Average Customer Review:
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2 of 2 people found the following review helpful:
October 27, 2006
Reviewer: G. Romansky
They are the best salad dressings in the entire world.
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