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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


  • 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.

Nutritional Facts

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

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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."

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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