No-Oil Veggie Vinaigrette
Ingredients:
1 c. canned plum tomatoes
2 Tbs. tomato puree
1 Tbs. Burleson's Pure Honey
2 Tbs. balsamic vinegar
1 Tbs. red wine vinegar
Salt and pepper to taste
Directions:
Drain the plum tomatoes and reserve the juice. Puree tomatoes in a food processor or blender. Pour into a large bowl and whisk in remaining ingredients. If vinaigrette is too thick, add in reserved juice. Serve chilled as a salad dressing.
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