RSSTomato Vinaigrette
From EatingWell: May/June 1998 — Subscribe Now!
This dressing is great with any tossed green salad.
About 3/4 cup
Active Time: 10 minutes
Total Time: 10 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 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
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Preparation
- 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.
Nutrition
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.
Exchanges: none
Recipe Categories
- Ethnic/Regional
- Italian
- American
- Mediterranean
- Type of Dish
- Salad dressing
- Publication
- May/June 1998
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
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