Skinny Red Wine Tomato Vinaigrette
posted April 21, 2011 via Gina
Lightening up vinaigrettes had been certainly one of my largest demanding situations since you normally wish to stay the ratio of oil to vinegar three to one, when you attempt to use much less oil you’ll finish up with an overly tart tasting dressing.
Adding a candy, juicy, vine ripe tomato to my French dressing permits me to stay my ratio of oil to vinegar three to one and compliments all of the flavors with out the wish to have so as to add extra oil. I pulse the tomato in my meals processor first, then mix all my different components I might typically upload, and let it leisure a couple of hours to let the flavors mix.
You can get a hold of other diversifications via the use of other vinegars, including recent herbs, honey, and so forth. The perfect solution to take a look at in case your dressing is just right is to check it via dipping a work of lettuce into it.
Low Fat Red Wine Tomato Vinaigrette
Gina’s Weight Watcher Recipes
Servings: eight • Size: 2 tbsp • Points +: 1 pts • Smart Points: 2
Calories: 51 • Fat: five.1 • Carbs: 1.three • Fiber: zero.2 • Sugar: zero.2 • Protein: zero
- 1 medium pink ripe tomato
- 1 clove beaten garlic
- 1 tbsp pink wine vinegar
- three tbsp additional virgin olive oil
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp oregano
- salt and recent pepper to style
- 1 tbsp minced shallot
Chop tomato in meals processor. Add beaten garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper. Pulse a couple of instances till clean.
Add chopped shallot and blend smartly. Set apart a couple of hours to permit the flavors to mix smartly.