Creamy Tomato Vinaigrette Recipe
Ingredients
1 medium-size tomato, peeled, quartered, and seeded
1/2 cup low-sodium tomato-vegetable juice
1/4 cup plain low-fat yogurt
2 tablespoons reduced-calorie mayonnaise
6 drops hot red pepper sauce
Directions
1 In a food processoror blender, whirl the tomato and tomato-vegetable juice for 30 seconds or until smooth.
Add the yogurt, mayonnaise, and red pepper sauce and whirl for 30 seconds more or until well combined.
Will keep, refrigerated, for up to 3 days.
Add the yogurt, mayonnaise, and red pepper sauce and whirl for 30 seconds more or until well combined.
Will keep, refrigerated, for up to 3 days.
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