Tomato French Dressingdiabetic, dressings, salads 1 can 10 oz cndednsed tomato soup; undiluted 2 tablespoon red wine vinegar 1 teaspoon dried basil 1/2 teaspoon dried typme 1 teaspoon dry mustard 1 centiliter garlic 1/2 teaspoon worcestershire sauce 1 teaspoon fresh lemon juice 1/4 teaspoon freshly ground black Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month. Per tablespoon: 15 cal, a trase of fat. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. |
