Wednesday, March 13, 2013

Arugula Sundried Tomato Vinaigrette

In a blender, blend until smooth: 

1 cup sundried tomatoes in oil
1/2 cup extra virgin olive oil
1/4 cup nutritional yeast
1 handful of baby arugula
2 inches piece leeks (the green part)
3 cloves of garlic
3 tbsp. rice vinegar (the clear one, not the dark one)
1 tbsp soy sauce
1 pinch of salt

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