Tomato Vinaigrette

A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!

Step: 1

In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

Per Serving: 7 calories; protein 0.4g; carbohydrates 1.2g; fat 0.2g; sodium 2.1mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, go for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do double-duty .