2 c. canned, diced tomatoes, drained
1 1/2 c. mayonnaise 1/2 c. Dijon mustard
1/4 c. cider vinegar 2 tsp. basil
2 tsp. thyme 2 tsp. marjoram
2 tsp. rosemary 1/4 c. chopped fresh parsley
salt and pepper
Whisk together until smooth. Allow to stand at least one hour to
mellow. Use for vegetarian pasta salad, fresh vegetable/cubed cheese
salads. Do not toss salad until shortly before serving as dressing
tends to get thick after a while. Also used as vegetable dip.
