Recipe by sal
"A tangy, oil-free salad dressing with chopped tomato, herbs, and mustard."
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chopped fresh tomato
red wine vinegar
minced fresh basil
minced fresh thyme
This dressing tasted better the day after it was made. It was very nice but you need to be sure that you don't use too much as it is very tangy. I will definately make it again.
I thought this recipe was good, but not great. It had too much vinegar in it. I didn't put the basil, thyme, or ketchup in it, either, so it probably would've tasted better with those added.
Excellent tangy dressing for all salads! My mom and I loved it so much we ate what was left with bread. If you add sugar it makes a good coleslaw dressing too!
Very easy to make! It's also a really pretty color when it's made. This would be great on breads or even some vegetables. I give it a four because I don't think it would be good on salads. Overall, a very good dressing!
This dressing is absolutely delicious! It reminds me of the homemade tomato basil vinaigrettes you find in Italian restaurants. I didn't have fresh herbs on hand, so I used dried. Even so, it was superb. I decided to add a little drizzle of extra-virgin olive oil for the health benefits, but concerning flavor, you could totally leave it out and not miss it at all. So healthy, so tasty. Great one, Sal!
Besides being extremely lowfat low cal, this is one of the most flavorful dressing I've ever had - better than any store bought dressing I've tried.
Good stuff, and definitely tangy! I agree this tastes better if you let it refrigerate for a day. I added a splash of olive oil. Thanks!
This is an excellent coleslaw dressing (with sugar added)
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Tang Salad Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: < 1
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