Rachael Ray's 30-Minute Healthy Recipes

Tangy Tomato Salad Dressing

* 1/2 C tomato juice
* 1 tsp cornstarch
* 1 TBSP red wine vinegar
* 1 TBSP olive oil
* 1/2 tsp Dijon mustard
* 1 clove garlic, minced
* 1/2 tsp dried basil
* 1/2 tsp pepper
* 1/4 tsp salt

1. Pour the juice into a saucepan, whisk in the cornstarch and stir constantly, bringing to a boil.
2. Cook 1 minute or until the sauce thickens then remove the saucepan from the heat.
3. Stir in the remaining ingredients then pour the dressing into a jar, do not cover.
4. Refrigerate until cool then put cover on. When ready to serve, be sure to shake well.

This is a great salad dressing for a simple greens salad or a hearty mixed vegetable salad. It goes well on sliced tomatoes, or a cubed cucumber and sweet onion salad - or any combination! You can keep it in the refrigerator for about 2 weeks but I guarantee you'll eat it up before that.

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