This recipe hails from a 1985 cookbook titled: The Lose Weight Naturally Cookbook by Sharon Claessens. My mother passed this out-of-print Rodale Press book (my favorite publisher) on to me. The title is misleading, because I find it to be more of a health-directed than a lose-weight cookbook. The recipes are awesome. Look for it in a used bookstore... and grab it if you find one. This particular recipe, along with the Fabulous French recipe from How it all Vegan (posted at a earlier date), are my
go-to favorites for salad dressings. They taste amazing and the ingredients are pantry staples. Hopefully, the beautiful red color comes through in my photos.
1/3 cup water
1/4 cup white wine vinegar (I use rice vinegar)
2 tbs olive oil (this can be left out for a good tasting, fat-free version)
2 tbs tomato paste
1 tsp honey (I substitute agave nectar)
1 clove garlic
dash of cayenne pepper.
Whirl in a blender until smooth; shake well before using. Stores x 1 week in the fridge in a glass jar. For you weight watchers... 1 oz is 1 point, zero points if you make the olive oil-free version.