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TOMATO VINAIGRETTE
- cjorchards
- Jan 22, 2017
- 1 min read
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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