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.

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

2 tablespoons
74 calories; protein 1g; carbohydrates 1g; dietary fiber 0.3g; sugars 0.4g; fat 7.3g; saturated fat 1.1g; cholesterol 2.1mg; vitamin a iu 287.6IU; vitamin c 4.9mg; folate 5.4mcg; calcium 6.4mg; iron 0.2mg; magnesium 3.5mg; potassium 53.2mg; sodium 105.1mg.

1 1/2 fat