Low-Fat Tangy Tomato Dressing Recipe
- 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
- 1. Place all ingredients in a blender; cover and process until blended. Yield: 2 cups.
2 tablespoons equals 15 calories, 1 g fat (trace saturated fat), 0 cholesterol, 170 mg sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: Free food.
Reviews for Low-Fat Tangy Tomato Dressing
"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"