INGREDIENTS

INSTRUCTIONS

/2 cup chopped, peeled tomato 2 T 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.  Posted by ?  From Fatfree Digest April-May 1994, Formatting by
Sue Smith (using  MMCONV)  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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