Fresh Tomato Vinaigrette

The EatingWell Healthy in a Hurry Cookbook (2006), The Essential EatingWell Cookbook (2004)

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Grating tomatoes is a terrific technique for getting body into the dressing without adding a lot of oil. Toss this summery dressing with romaine or spinach.

Fresh Tomato Vinaigrette

Makes: About 1/2 cup

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  • 2 vine-ripened tomatoes, halved and seeded
  • 1 small clove garlic, peeled
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh parsley, or basil
  • Salt & freshly ground pepper, to taste


  1. Set a box grater over a shallow bowl. Rub the cut side of a tomato half against the coarse holes to squeeze out tomato flesh. Discard skin. Repeat with remaining tomato halves.
  2. Skewer garlic clove with a fork and use it to vigorously mix vinegar into the grated tomato. Still mixing, slowly drizzle in oil. Add parsley (or basil) and season with salt and pepper. Discard garlic.


Per tablespoon: 23 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 39 mg sodium; 92 mg potassium.

Exchanges: 1/2 vegetable, 1/2 fat

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