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Low-Fat Tangy Tomato Dressing Recipe

Low-Fat Tangy Tomato Dressing Recipe

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. YIELD:16 servings

Ingredients

  • 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

Directions

  • 1. Place all ingredients in a blender; cover and process until blended. Yield: 2 cups.

Nutritional Facts

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

Reviews for Low-Fat Tangy Tomato Dressing

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MY REVIEW
gussymo
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."

MY REVIEW
suemm11
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."

MY REVIEW
dcklibert
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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