Recipes

TOMATO VINAIGRETTE

January 22, 2017

 

 

TOMATO VINAIGRETTE

Ingredients:

1/2 cup chopped, peeled tomato [but I think unpeeled is fine]

2 tablespoon vegan white wine vinegar

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

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

1/2 teaspoon Dijon mustard

Directions:

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

Makes 2 servings.

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