Tomato Vinaigrette

Tomato Vinaigrette

1 Review
From: EatingWell Magazine, May/June 1998

This dressing is great with any tossed green salad.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 2 ripe tomatoes, halved and seeded
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt & freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Working over a bowl, rub tomato halves on the coarse side of a grater until only the skins remain. Discard skins. Add remaining ingredients to tomato juice and whisk until blended.
  • Make Ahead Tip: Store in a tightly covered jar in the refrigerator for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 15 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 1 g sugars; 173 IU vitamin A; 3 mg vitamin C; 5 mg calcium; 0 mg iron; 25 mg sodium; 52 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: none

Reviews 1

March 09, 2013
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By: EatingWell User
Re: Just for fun