2 Roma tomatoes, peeled and chopped
1/4 C each extra light olive oil and plain non-fat yoghurt
2 T each red wine vinegar and lemon juice
1/2 tsp mustard powder, oregano and basil
1/4 tsp black pepper
dash of cayenne, garlic powder and seasoning salt
This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment. Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed. Add other ingredients, blending again at medium speed. Chill overnight before serving.