Calories: 92 Carbs: 5 Fats: 8 Serves: 40
1 can tomato soup
1 1/2 Cups BBF* Virgin Organic Coconut Oil
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1 dash paprika
3/4 Cup white vinegar
1/2 Cup BBF* Organic Agave
1 tsp salt
1 tsp pepper
1 tsp ground mustard
1 medium onion
1. Puree ingredients in a blender until smooth.
2. Serve on mixed green salad.
Serving size: 2 Tbsp
