As summer comes to an end, I find myself snatching up all the late summer produce I can find. It's like there is a little voice inside me that screams "Quick! Grab that because it might not be here next week! Ooooooo, tomatoes! You must buy them all and eat them every day because you won't get them in January."
So here is a late summer recipe for you. This bright, creamy dressing can be used on summer salads, but my favorite way to eat it is in a tomato sandwich on multigrain bread.
This can be made vegan by simply using vegan mayo. Enjoy!
BASIL TARRAGON DRESSING
3/4 cups mayo
1/4 cup white wine vinegar
2 tablespoons dijon mustard
1/4 cup fresh basil (packed)
1/4 cup fresh tarragon
1/4 cup fresh flat-leafed parsley
5 green onions
3 cloves garlic
1 teaspoon sea salt
1/2 teaspoon black pepper
Blend all ingredients in blender until smooth. Refrigerate for at least an hour.