| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dressings, Salad | 8 | Servings | |
INGREDIENTS
| 14 1/2 | oz | Tomato wedges, canned keep |
| juice | ||
| 1 | Vidalia onion, any sweet | |
| onion ok | ||
| 2 | T | Vinegar, herb or favorite |
| may want more | ||
| 1/2 | t | Poppy seeds |
| 1/2 | t | Celery seed |
| 1/2 | t | Garlic salt |
| 1 1/2 | t | Basil |
| 1/2 | t | Cilantro |
| 1/2 | t | Dill weed |
| 1/2 | T | Sugar, more/less 2 taste |
| 1/2 | t | Citric acid, optional adds |
| shelf life |
INSTRUCTIONS
Saute Onion along with the spices in a small amount of veggie broth, wine, or water until transparent and tender. Put tomatoes and onion mixture in blender, add vinegar and sugar. Blend on low speed. 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
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”
Nutrition (calculated from recipe ingredients)
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Calories: 4
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 128.8mg
Potassium: 20.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g