This tomato-garlic vinaigrette recipe is like an Italian grandmother's sauce for salad. Don't be afraid of the anchovies! They elevate this salad dressing to a different level. Use leftover vinaigrette tossed with whole-wheat penne or fusilli for a delicious pasta salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2013




Ingredient Checklist


Instructions Checklist
  • Place oil, vinegar, parsley, tomato, anchovies, garlic and capers in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.



Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

74 calories; protein 1g 2% DV; carbohydrates 1g; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.4g; fat 7.3g 11% DV; saturated fat 1.1g 5% DV; cholesterol 2.1mg 1% DV; vitamin a iu 287.6IU 6% DV; vitamin c 4.9mg 8% DV; folate 5.4mcg 1% DV; calcium 6.4mg 1% DV; iron 0.2mg 1% DV; magnesium 3.5mg 1% DV; potassium 53.2mg 2% DV; sodium 105.1mg 4% DV; thiaminmg 1% DV.