This recipe is reminiscent of a popular salad dressing from the 1960s. It goes great over a chef salad.
- 1 cup tomato juice
- 2 tsp. cornstarch
- 1 Tbsp. honey
- 2 Tbsp. kombucha
- 2 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- 1 tsp. dried herbs of your choice, optional
- Salt and pepper to taste
- Mix tomato juice and cornstarch in a small saucepan. Heat slowly and stir until mixture comes to a boil. Boil for 1 minute. Stir in honey.
- Remove from heat and cool to room temperature; stir in kombucha, olive oil, mustard, garlic, and herbs. Season with salt and pepper.
- Cool completely before serving.