Tomato Vinaigrette
- 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.
- Posted by ?
- From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Tomato Vinaigrette Dressing - Lowfat
Categories: Low, Fat
Yield: 1 Servings
1/2 c Tomato Juice
2 tb Olive Oil
1 tb Balsamic Vinegar
3/4 ts Sugar
1/2 ts Dijon Mustard
Salt; optional
Pepper; to taste
I was reading today's Food section in the Boston Globe (5/4/94), and
thought of all of you on this list who are always looking for a good recipe
for low fat salad dressing.
Tomato juice replaces most of the oil in this reduced-fat recipe.
In a small bowl or measuring cup, whisk ingredients until evenly
blended. Makes about 2/3 cup.
>From: MLAPLANT.OFS@sph.harvard.edu (Laplante, Michelle)
Posted to Digest eat-lf.v096.n127
Date: Mon, 19 Aug 1996 08:50:38 -0500
From: matejka@bga.com (Anita A. Matejka)
---------- Recipe via Meal-Master (tm) v8.05
Title: Tomato Vinaigrette Dressing - Lowfat
Categories: Low, Fat
Yield: 1 Servings
1/2 c Tomato Juice
2 tb Olive Oil
1 tb Balsamic Vinegar
3/4 ts Sugar
1/2 ts Dijon Mustard
Salt; optional
Pepper; to taste
I was reading today's Food section in the Boston Globe (5/4/94), and
thought of all of you on this list who are always looking for a good recipe
for low fat salad dressing.
Tomato juice replaces most of the oil in this reduced-fat recipe.
In a small bowl or measuring cup, whisk ingredients until evenly
blended. Makes about 2/3 cup.
>From: MLAPLANT.OFS@sph.harvard.edu (Laplante, Michelle)
Posted to Digest eat-lf.v096.n127
Date: Mon, 19 Aug 1996 08:50:38 -0500
From: matejka@bga.com (Anita A. Matejka)
