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Recipe: Tomato Vinaigrette

Categories: Vegan, Salad dress, Digest, Fatfree

Yield: 1 Servings

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

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

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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