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Fresh Tomato Yogurt Dressing


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2 Roma tomatoes, peeled and chopped
1/4 cup each extra light olive oil and plain non-fat yogurt
2 tablespoon each red wine vinegar and lemon juice
1/2 teaspoon mustard powder, oregano and basil
1/4 teaspoon black pepper
dash of cayenne, garlic powder and Jane's Crazy Mixed Up Salt

This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment. Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed. Add other ingredients, blending again at medium speed. Chill overnight before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.