This is another recipe everyone loves. I don't serve it as a regular salad dressing. Rather, I use it to season the veggie dish for the main course. I love it because it allows me to serve beautiful dish of assorted,colorful veggies that have been steamed till crisp-tender and leave them plain for my kids. Then I just put a serving dish (like a gravy boat) full of this awesome dressing in the middle, and explain that this is for the grown-ups to 'dress' their own veggies. I also enjoy the leftovers during the week over salad with tuna.
Just throw the following in a food processor and blend till liquified:
* 2 tomatoes, cut in quarters, core removed (The original recipe says to peel and seed them, but I have never found that to be necessary, it all gets liquified in the food processor and works just fine)
* 1/2 cup good olive oil
* 6 tablespoons wine vinegar
* 2 tablespoons lemon juice
* 1 tablespoon dried parsley
* 4 teaspoons Dijon Mustard
* 4 teaspoons honey or agave nectar (more to taste)
* 2 teaspoons dried basil or italian seasoning
* 1/2 teaspoon crushed garlic
* Pinch of salt
Inspired by the recipe called "French Tomato Dressing" in The Saucy Vegetarian: Quick & Healthful No-Cook Sauces & Dressings.