Tomato french dressing

Yield: 1 cup

Measure 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;

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.

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