| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad, Dressings | 8 | Servings | |
INGREDIENTS
| 14 1/2 | oz | Tomato wedges; canned, keep juice |
| 1 | lg | Vidalia onion; any sweet onion ok |
| 2 | tb | Vinegar; herb or favorite, may want more |
| 1/2 | ts | Poppy seeds |
| 1/2 | ts | Celery seed |
| 1/2 | ts | Garlic salt |
| 1 1/2 | ts | Basil |
| 1/2 | ts | Cilantro |
| 1/2 | ts | Dill weed |
| 1/2 | tb | Sugar; more/less 2 taste |
| 1/2 | ts | Citric acid; optional, adds shelf life |
INSTRUCTIONS
1. Saute Onion along with the spices in a small amount of veggie broth, wine, or water until transparent and tender. 2. Put tomatoes and onion mixture in blender, add vinegar and sugar. Blend on low speed. 3. Taste, add more vinegar, salt, and/or more sugar to suit your individual taste buds. Per serving: 22 Calories; 0g Fat (8% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 162mg Sodium Recipe by: Rose Geiger- 657-0570@MCIMail.com Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 17, 1998
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