From EatingWell: May/June 1998
This dressing is great with any tossed green salad.
- 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
- 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.
Tips & Notes
- Make Ahead Tip: Store in a tightly covered jar in the refrigerator for up to 2 days.
Per tablespoon: 15 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 25 mg sodium; 52 mg potassium.
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- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Salad dressing
- May/June 1998