SALAD DRESSINGS

TOMATO VINAIGRETTE

For this salad dressing, a ripe tomato is de rigueur. It’s perfect spooned over sliced tomatoes and feta cheese, spinach salad, or mixed greens.

Prep: 15 minutes

1 small tomato (4 ounces), peeled and coarsely chopped

1 small shallot, cut in half

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard with seeds

1 teaspoon chopped fresh oregano

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon ground black pepper

In blender, combine tomato, shallot, oil, red wine and balsamic vinegars, mustard, oregano, sugar, salt, and pepper; puree just until smooth. Transfer to small bowl or jar. Cover and refrigerate up to 1 day. Makes about 1 cup.

Each tablespoon: About 19 calories, 0g protein, 1g carbohydrate, 2g total fat (0g saturated), 0mg cholesterol, 51mg sodium.