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.