Ingredients15 m servings 89 cals
- Place the tomato, onion, mayonnaise, cider vinegar, lemon juice, balsamic vinegar, and garlic into a blender. Cover, and puree until smooth.
- Cook's Notes
- This is good on a salad with shredded broccoli, carrots, mixed leaves and raw cashews. I place the broccoli and carrots (separately) in the mini food processor, store them in Tupperware and add them to the salad greens.
- I also love to roast frozen corn in a pan with a tablespoon or two of BBQ sauce for about 2 minutes. Place it on a paper plate and cool the corn in the freezer for a couple of minutes. Then sprinkle on salad.
Per Serving: 89 calories; 8.8 g fat; 2.6 g carbohydrates; 0.3 g protein; 4 mg cholesterol; 65 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
I made the dressing according to recipe, only adding fresh ground pepper and a pinch of salt. I thought this was just okay, as I had a bowl of salad before work. For me, I think this would be be...
Flavor is fantastic! Color isn't too pretty and texture was quite thin, but overall I would make this again!
I made this last night to put on my salad at work today. I used 1 roma tomato with the seeds and light "real" mayo. It was a little runny and very tangy so this morning, I added a packet of eq...