Low-Fat Tangy Tomato Dressing Recipe
Low-Fat Tangy Tomato Dressing Recipe photo by Taste of Home
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Low-Fat Tangy Tomato Dressing Recipe

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This dressing is great over greens, pasta salad or summer vegetables. It's a healthy alternative to oil-heavy, store-bought Italian dressings. I think you'll agree it's a slam dunk! —Sarah Eiden, Enid, Oklahoma
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 16 servings


  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 envelope Italian salad dressing mix
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil

Nutritional Facts

2 tablespoons: 15 calories, 1g fat (0g saturated fat), 0mg cholesterol, 170mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 0g protein .


  1. Place all ingredients in a blender; cover and process until blended. Yield: 2 cups.
Originally published as Low-Fat Tangy Tomato Dressing in Healthy Cooking October/November 2012, p29

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gussymo 252564
Reviewed Aug. 12, 2016

"Very good! I just used about 3 cups of chopped fresh tomatoes, instead of canned, as my cherry tomatoes are abundant right now."

suemm11 227965
Reviewed Jun. 15, 2015

"I use this in over quinoa and diced garden vegetables (peppers, tomatoes, onions, etc.) plus olives and artichoke hearts. Makes a great "pasta" salad that's a meal."

dcklibert 109315
Reviewed Oct. 17, 2012

"I have made this three times now. The original was wonderful! I made it with balsamic vinegar it was great! I made it again with fire roasted tomatoes and 1 Tbsp light mayo instead of oil. It is so smokey and delicious. I am so glad I found this recipe. It has been so fun changing it up too. Thanks! Sarah"

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