I thought this dressing would be creamier, since it had 1/2 cup of mayonnaise in it. It turned out very watery, and the dressing just sunk to the bottom of the plate, not sticking to the greens. Could be that just using the tomato pulp (no seeds or juice) would help cut down on the liquid a little. For us, it was too tart, so I added a little sugar to counterbalance the sourness. If I were to make again, I would probably try less cider vinegar or just use something a little milder like white vinegar, but less than 6 tablespoons. The pureed tomatoes and onion do add a layer of texture which is nice. It also makes quite a bit of dressing, more than 10 servings IMO, but we don't eat our salads loaded with dressing either. I may try again with the modifications mentioned above, but will only make half a recipe next time.
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I thought this dressing would be creamier, since it had 1/2 cup of mayonnaise in it. It...