Tomato vinaigrette

Yield: 1 servings

Measure Ingredient

½ cup chopped, peeled tomato 2 T white wine vinegar ½ tsp dried basil (or 1½ tsp fresh ½ tsp dried thyme (or 1 ½ tsp fresh ½ tsp Dijon mustard

Whir-Chop in your favorite blending appliance. Keep refigerated, lasts about 2 days. Serve on green salads, or maybe pasta salad.

Posted by ?

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Similar recipes