VINAIGRETTE****Light Italian Dressing

By Unblond1

19/03/16 - VVG. Makes quite a bit more than a cup, although I'm not sure how much more because I didn't measure it. Also, once it stands in the fridge, it really thickens up. I'll have to add additional oil and/or vinegar or water to what's left to thin it to proper consistency.

Ingredients

• 1 medium ripe tomato
• 1 jarred roasted red pepper, drained (about 1/2 - 3/4 cup of pieces)
• 1/4 cup water
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice (I didn't have a lemon cut so I just used 2 tablespoons of the vinegar)
• 2 tsp Dijon mustard
• 1/4 tsp honey
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 2 tablespoons fresh parsley
• 2 - 3 tablespoons fresh basil
• salt and pepper

Preparation

Step 1

Add everything to a blender or food processor and blend until smooth.

Nutritional Facts
Serving Size: 2 tbsp
Amount Per Serving
Calories 38
Total Fat 3g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 32mg
Total Carbohydrate 2g
Dietary Fiber 0g
Sugars 1g
Protein 0g