1 medium tomato, halved (use half for dressing and throw other half in salad, or use for dipping)
1 Tbsp red wine vinegar
1 Tbsp fresh lemon juice (about 1/2 lemon)
2 tsp dijon mustard (honey dijon works well, too)
Pinch of natural sugar (you can also use Stevia)
2 tbsp extra-virgin olive oil
1/2 small clove garlic, minced (I used a bit more)
1/4 tsp dried oregano
1/4 tsp dried basil
Himalayan or kosher sea salt
Freshly ground pepper
Put all ingredients in blender and blend, or put all ingredients in drink shaker and shake. Tastes good either way!
Only 38 calories for a 2 TBSP serving. Serve over salad, with veggies for dipping, or as a marinade. If used as a marinade, multiply the recipe by 8 for 1 lb of chicken.
Also, if you use avocado, nuts, olives, cheese and other fat sources on your salad, omit the oil and save some added fat calories! The dressing is still delicious!