Recipe of Tomato Vinaigrette - Food Recipes

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.