Kombucha Tomato-French Dressing
This salad dressing is reminiscent of a dressing that was popular in the 1960s and '70s. It goes great over a chef salad.
- 1 cup tomato juice
- 2 teaspoons cornstarch
- 1 tablespoon honey
- 2 tablespoons kombucha
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried herbs of your choice, optional
- Salt and pepper to taste
- Mix tomato juice and cornstarch in a small saucepan. Place over medium heat and stir until mixture comes to a boil. Boil for one minute. Stir in honey.
- Remove from heat and let cool to room temperature; stir in kombucha, olive oil, mustard, garlic, and herbs, if using. Season to taste with salt and pepper. Let cool completely before serving.
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