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Tomato french dressing

Yield: 1 cup

Ingredients:

• 1 cn 10 oz cndednsed tomato soup; 1 ts Dry mustard; -undiluted 1 cl Garlic;
• 2 tb Red wine vinegar; 1/2 ts Worcestershire sauce;
• 1 ts Dried basil; 1 ts Fresh lemon juice;
• 1/2 ts Dried typme; 1/4 ts Freshly ground black;

Instructions:

Combine all ingredients in a blender. Puree until smooth. Refrigerate for up to a month. Per tablespoon: 15 cal a trase of fat. Source: The San Diego Union-Tribune Food Section Sept 29 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

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