Ingredients

  • 1 small tomato
  • 1 small shallot
  • 2 T olive oil
  • 1 T red wine vinegar
  • 1 T balsamic vinegar
  • 1 t sugar
  • 1 t chopped fresh oregano leaves
  • 2 t Dijon mustard with seeds
  • 1/4 t salt
  • 1/4 t ground black pepper

Directions

Peel tomato. Coarsely cut up tomato and shallot. In blender at medium speed, blend tomato, shallot, and remaining ingredients just until smooth. Makes about 1 cup. Store in refrigerator for up to 2 days.


Each tablespoon: About 20 calories, 0 g protein, 1 g carbohydrate, 2 g total fat(0 g saturated), 0 mg cholesterol, 50 mg sodium.

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Submitted 6/13/05.
Source: Good Housekeeping/Sept. '96
Submitted By: Linda Wilson
lwilson@gatecom.com
Tomato Vinaigrette