tomato-vinaigrette recipe

Date:    Sat, 16 Apr 94 17:49:27 CDT
 From:    judith@utig.ig.utexas.edu (Judith Haller)
 
 from the _Lose Weight Naturally Cookbook_, by Mark Bricklin (Rodale
 Press).
 
 
 Tomato Vinaigrette
 
 for 2 servings:
 
 1/2 cup chopped, peeled tomato [but I think unpeeled is fine]
 2 TBS 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.
 kwvegan vegan