Onion and Tomato Vinaigrette

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READY IN: 5mins
Recipe by Chef mariajane

So delicious served on top of your favorite greens - with crumbled goat cheese!! Yummy!! I found this recipe in the Saltscapes magazine -

Ingredients Nutrition


  1. To roast garlic, cut the "growing" end of the garlic bulb; wrap bulb in foil and bake at 350F for about 20 mintues. Squeeze the roasted garlic out of the cloves and set aside.
  2. Vinaigrette: In a blender, combine oil, tomato juice, 1/4 teaspoons of the roasted garlic, liquid seasoning and lime juice; blend until smooth and emulsified.
  3. Add choppped cilantro and chives; season with salt and pepper.

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