Ingredients:
1 medium tomato, halved (use half for dressing and throw other half in salad, or use for dipping) 1 Tbsp red wine vinegar 1 Tbsp fresh lemon juice (about 1/2 lemon) 2 tsp dijon mustard (honey dijon works well, too) Pinch of natural sugar (you can also use Stevia) 2 tbsp extra-virgin olive oil 1/2 small clove garlic, minced (I used a bit more) 1/4 tsp dried oregano 1/4 tsp dried basil Himalayan or kosher sea salt Freshly ground pepper Directions: Put all ingredients in blender and blend, or put all ingredients in drink shaker and shake. Tastes good either way! Only 38 calories for a 2 TBSP serving. Serve over salad, with veggies for dipping, or as a marinade. If used as a marinade, multiply the recipe by 8 for 1 lb of chicken. Also, if you use avocado, nuts, olives, cheese and other fat sources on your salad, omit the oil and save some added fat calories! The dressing is still delicious!
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Reshaping RecipesMy favorite healthy recipes --from my kitchen to yours.
Rachel StevensonA self-taught cook with a love for vegetables! Archives
June 2016
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