INGREDIENTS
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4 tablespoons tomato paste
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3 ½ tablespoons Splenda® Allulose Sweetener
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½ cup extra-virgin olive oil
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1 tablespoon apple cider vinegar
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1 clove garlic, grated
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1 teaspoon yellow mustard
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¼ teaspoon onion powder
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½ teaspoon kosher salt
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¼ cup water