Creole Tomato Vinaigrette

Courtesy LSU AgCenter

4 ripe medium tomatoes
Juice of 1 medium lemon
6 Tablespoons lite mayonnaise
2 Tablespoons white wine vinegar
1 ½ teaspoons honey
¼ teaspoon cayenne pepper
¼ teaspoon white pepper
Kosher salt, a pinch

Roughly chop tomatoes and put into blender or food processor.

Add remaining ingredients, except for Kosher salt.

Blend until smooth.

Salt, to taste.

Store in tightly sealed container in refrigerator until ready to serve.

This dressing may also be used as a marinade or glaze for veggies going on the grill.


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