Tomato Olive Vinaigrette



2 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1 clove garlic, minced
1/2 tsp pepper
1/4 cup tomato juice
2 Tbsp Gallo olive oil
2 Tbsp chopped sun-dried tomatoes
2 Tbsp shredded fresh basil

Whisk, shake in a jar, or blend in a blender or food processor to combine all the ingredients.
Makes 3/4 cup from Bonnie Stern's More HeartSmart Cooking, published by Random House and the Heart and Stroke Foundation of Canada