Sun-Dried Tomato Vinaigrette

• 1 qt. vegetable juice cocktail
• 2 cups balsamic vinegar
• 1-1/3 cups water
• 1/2 cup oil-packed sun-dried tomatoes, drained, chopped
• 1/4 cup GREY POUPON Classic Dijon Mustard
• 1/4 cup red onions, diced
• 4 tsp. fresh garlic, chopped
• 1 qt. olive oil
• 3/4 cup fresh parsley, chopped
• 1/2 cup fresh chives, chopped
• to taste salt and pepper

1. Place all ingredients except oil, parsley, chives, salt and pepper in blender; cover.
2. Process until well blended.
3. With blender running, gradually add oil in steady stream through feed tube at top of blender, blending well after each addition.
4. Pour dressing into storage container.
5. Stir in parsley and chives; season with salt and pepper.
6. Cover.
7. Refrigerate several hours or until chilled.
8. Serve over torn mixed salad greens.

vegetable juice cocktail, balsamic vinegar, water, tomatoes, poupon, red onions, fresh garlic, olive oil, fresh parsley, fresh chives, salt

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-vinaigrette-98330.aspx (may not work)