- 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
- Place all ingredients in a blender; cover and process until blended. Yield: 2 cups.
Reviews for Low-Fat Tangy Tomato Dressing
"Very good! I just used about 3 cups of chopped fresh tomatoes, instead of canned, as my cherry tomatoes are abundant right now."
"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"