Tomato french dressing
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 10 oz cndednsed tomato soup; undiluted |
| 2 | tablespoons | Red wine vinegar; |
| 1 | teaspoon | Dried basil; |
| ½ | teaspoon | Dried typme; |
| 1 | teaspoon | Dry mustard; |
| 1 | clove | Garlic; |
| ½ | teaspoon | Worcestershire sauce; |
| 1 | teaspoon | Fresh lemon juice; |
| ¼ | teaspoon | Freshly ground black; |
Directions
Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month. Per tablespoon: 15 cal, a trase of fat. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.