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Low-Fat Tangy Tomato Dressing

This zesty blend is delicious over greens, pasta or fresh garden vegetables. I love that it's a healthier alternative to the oil-heavy versions sold in stores. —Sarah Eiden, Enid, Oklahoma
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    2 cups

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

  • Place all ingredients in a blender; cover and process until blended.
Nutrition Facts
2 tablespoons: 15 calories, 1g fat (0 saturated fat), 0 cholesterol, 170mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

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Reviews

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Average Rating:
  • gussymo
    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.

  • suemm11
    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.

  • tater1
    Nov 1, 2012

    No comment left

  • dcklibert
    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