Summer’s-end salad dressing

Total Time: 5 minutes

Makes: About 1 cup

Tomato Vinaigrette

1 small tomato

1 small shallot

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon sugar

1 teaspoon chopped fresh oregano leaves

2 teaspoons Dijon mustard with seeds

1/4 teaspoon salt

1/4 teaspoon ground black pepper

Peel tomato. Coarsely cut up tomato and shallot. In blender at medium speed, blend tomato, shallot and remaining ingredients just until smooth. Store in refrigerator for up to two days.

“ Each serving: About 20 calories, 0g protein, 1g carbohydrate, 2g total fat (0g saturated), 0mg cholesterol, 50mg sodium.

Find hundreds of printer-friendly recipes at spokane.net/pinch