Low Fat Tomato Vinaigrette Recipe

Ingredients

1/2 cup chopped, peeled tomato [but

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2 tablespoons white wine vinegar

1/2 teaspoon dried basil (or 1 1/2 tsp fresh)

1/2 teaspoon dried thyme (or 1 1/2 tsp fresh)

1/2 teaspoon dijon mustard

Method

Whir-Chop in your favorite blending appliance.

Keep refigerated, lasts about 2 days.

Serve on green salads, or maybe pasta salad.

Cooks Comments and Tips