Tomato Herb Salad Dressing Recipe

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A handful of herbs, including basil, marjoram and celery seed, helps perk up the low-sodium tomato juice used in this light, refreshing salad dressing from Mary Kretschmer of Miami, Florida. You won't miss the salt for a minute.
TOTAL TIME: Prep: 5 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 12 servings


  • 1-1/2 cups low-sodium tomato juice
  • 1/4 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 3 teaspoons sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic salt
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried savory
  • 1/4 teaspoon celery seed
  • 1 tablespoon canola oil

Nutritional Facts

2 tablespoons: 23 calories, 1g fat (0 saturated fat), 0 cholesterol, 102mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 fat.


  1. Place all ingredients in a blender; cover and process until smooth. Chill for at least 4 hours before serving. Store leftovers in the refrigerator. Yield: 1-1/2 cups.
Originally published as Tomato Herb Salad Dressing in Light & Tasty June/July 2003, p57

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shecooksalot User ID: 5888460 129717
Reviewed Feb. 16, 2013

"My husband is the one who really liked this dressing. I didn't care for the taste of the onion, it gave the dressing a very spicy bite, but he actually liked it. It was very easy to make though, except I couldn't find savory at the grocery store. Probably won't be making again."

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