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Tomato Vinaigrette

May/June 1998

Your rating: None Average: 3.3 (6 votes)

This dressing is great with any tossed green salad.


Tomato Vinaigrette Recipe

Makes: About 3/4 cup

Active Time:

Total Time:

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

Preparation

  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.

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


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