- 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
- Place all ingredients in a blender; cover and process until blended. Yield: 2 cups.
Reviews for Low-Fat Tangy Tomato Dressing
"Very good! I just used about 3 cups of chopped fresh tomatoes, instead of canned, as my cherry tomatoes are abundant right now."
"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."
"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"