Tomato Vinaigrette

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1/2 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)

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