Tomato Based Italian Salad Dressing Recipes

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

Provided by Taste of Home

Categories Lunch Side Dishes

Time 5m

Yield 2 cups.

Number Of Ingredients 4

Low-Fat Tangy Tomato Dressing image

Steps:

Place all ingredients in a blender; cover and process until blended.

Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

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

TOMATO VINAIGRETTE

A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!

Provided by Anonymous

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 5

Tomato Vinaigrette image

Steps:

In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.4 g, Sodium 2.1 mg, Sugar 0.6 g

Ingredients

½ cup chopped tomatoes
2 tablespoons white wine vinegar
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground mustard

TOMATO-HERB VINAIGRETTE

This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.

Provided by Jenny

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 25m

Yield 8

Number Of Ingredients 13

Tomato-Herb Vinaigrette image

Steps:

Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.5 g, Fat 27.1 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 149.8 mg, Sugar 1.5 g

Ingredients

¼ cup red wine vinegar
2 tablespoons Burgundy wine
½ teaspoon salt
½ teaspoon white sugar
½ teaspoon black pepper
1 cup olive oil
2 teaspoons minced garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
3 shallots, minced
1 cup diced tomatoes

TOMATO BASED ITALIAN SALAD DRESSING

This is a delicious salad dressing that is easy to make. I normally have all the ingredients in my pantry. I like to serve this dressing over a tossed salad with strips of green bell peppers, ripe black olives, cherry tomatoes and a little grated mozzarella cheese.

Provided by Kim D.

Categories Salad Dressings

Time 5m

Yield 10 serving(s)

Number Of Ingredients 4

Tomato Based Italian Salad Dressing image

Steps:

Mix all ingredients together.
Place in refrigerator for at least two hours before serving.
Pour over salad greens just before serving.

Nutrition Facts : Calories 153.1, Fat 16.4, SaturatedFat 1.2, Sodium 120.1, Carbohydrate 1.7, Fiber 0.3, Sugar 1, Protein 0.3

Ingredients

1 (2/3 ounce) envelope Italian salad dressing mix (such as Good Seasons Zesty Italian)
1/4 cup white vinegar
1 (8 ounce) can tomato sauce
3/4 cup canola oil

TOMATO-BASIL VINAIGRETTE

Categories Condiment/Spread Herb Tomato Salad Dressing Basil Summer Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

Tomato-Basil Vinaigrette image

Steps:

Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Ingredients

1 cup chopped seeded plum tomatoes
1 cup (packed) coarsely chopped fresh basil
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 garlic cloves
1 cup olive oil

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