½ cup = 1 Carbohydrate Block

Ingredients:
3/4 cup onion, finely minced
1/4 cup tomato puree
8 teaspoons corn starch
1/4 cup kidney beans, canned, rinsed, and minced
1 3/4 cups water
1/4 cup cider vinegar
2 tablespoons balsamic vinegar
1/8 teaspoon Worcestershire sauce
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
3 teaspoons garlic, minced
1 teaspoon dried basil
1/2 teaspoon chili powder
2 teaspoons paprika
1 teaspoon dried dill

Instructions:
Combine all ingredients in a small saucepan to form a thickened dressing. (Mix corn starch with a little cold water to dissolve it before adding to saucepan.) Heat dressing to a simmer, constantly stirring until mixture thickens. Let dressing cool for about 10 to 15 minutes, then place dressing in a food processor and blend for 2 to 3 minutes until a smooth consistency forms. Transfer dressing mixture to a storage container, let cool, and refrigerate.** Each time you make a Zone-favorable meal use this dressing as a replacement for 1 Carbohydrate Zone Block.

*Note: Each 1/2 cup of Zoned French Dressing contains 1 Carbohydrate Zone Block. There are no Protein or Fat Blocks in this sauce recipe. This recipe is used as a component in other Zone Recipes.

**Note: This dressing may be refrigerated for up to 5 days, or if you prefer, the dressing may be frozen and defrosted for later use. Although the dressing is freeze-thaw stable, after dressing has been frozen and defrosted it may need to be stirred to reincorporate the small amount of moisture that forms on the dressing during the freezing and thawing process.