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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"A world without tomatoes is like a string quartet without violins."
-Laurie Colwin, Author

The refrigerator light goes on...

A simple and very fresh dressing from ingredients that you likely have around the house. I based this dressing on one my mother made when I was growing up. She called this "French Dressing" and made it with some of the same ingredients. I added the chopped chives to give it a fresh summer flavor.

Chives

My friend Denise Pearson loves chives, especially in potato recipes. I have watched her use both the stems and flowers for lovely garnishes.

They are a member of the onion and leek family and grow easily in the garden. They are perennial and my chive plants have been growing for years. Most gardening books recommend breaking up the plant every few years into two or three plants. The long, slim grass-like stems are actually the stalk for a pretty lavender flower. Both the stem and the flower are edible but it is the stem that are called for in recipes.

Chives have a delicate onion flavor. Choose ones that are bright green with firm stems. Reject any that are limp or wilted. When used in dressings they hold up fairly well but it is the chives that limit the shelf life to no more than a week. If you are going to cook with chives, add them near the end of the dish as they lose their flavor when heated for very long.

Both dried, bottled chives and frozen, freeze dried chives are available and can work in a pinch but fresh ones are so widely available I don't keep either of these in my freezer/pantry.

Tomato Chive Dressing

Servings = 6 | Serving size =1/4 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2.

This dressing will keep well for about a week in the fridge.

1	5 ounce can low-sodium V8
1 Tbsp	extra virgin olive oil
2 Tbsp	tomato paste
2 Tbsp	coarse ground dijon mustard
2 Tbsp	red wine vinegar
1 Tbsp	pure maple syrup
1/4 tsp	salt
2 Tbsp	chives (chopped)
2 cloves	garlic (minced)

Add all ingredients to a shaker bottle and shake vigorously.

Chill for at least two hours before serving.