2 cup canned, diced tomatoes, drained
1 1/2 cups vegan mayonnaise (I use Nayonnaise)
1/2 cup Dijon mustard
1/4 cup cider vinegar
2 teaspoons basil
2 teaspoons thyme
2 teaspoons marjoram
2 teaspoons rosemary
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1. Whisk together all ingredients until smooth.
2. Allow to stand at least 1 hour to mellow.
Use for vegetarian pasta salad, fresh vegetable salads. Do not toss salad until shortly before serving as dressing tends to get thick after a while. Also used as vegetable dip.