3/4 cup buttermilk
1/4 cup minced fresh tarragon
1/4 cup white wine vinegar
3 tbsp canola (or olive) oil
1 1/2 tsp sugar
1/2 tsp ground mustard
1/4 tsp celery salt
1/4 tsp black pepper
4 lbs cherry tomatoes, halved
1/2 cup minced fresh chives
In a small bowl, whisk the first 8 ingredients until blended. Refrigerate, covered, until serving time.
Just before serving, arrange tomatoes on a platter; drizzle with the chilled vinaigrette, Sprinkle with chives.
Yield: 12 servings Per serving: 79 calories, 4 g fat (trace sat), 1 mg chol, 63 mg sodium, 10g carbs, 2 g fiber, 2 g protein
Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat
TOH 2013 recipe and photo
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