Prep 5 mins
Cook 0 mins
So easy, so good, and low calorie, too! I use this when good tomatoes are hard to find; this is one of my favorite salad dressings. This came from the 1971 edition of Better Homes and Garden Cookbook, but has not appeared in more recent editions. It adds a nice herby zip to a simple salad. Note that regular Worcestershire sauce has anchovies in it, as pointed out by Kumquat the cat's friend, but there are vegetarian versions available.
- 8 ounces low-sodium tomato sauce
- 2 tablespoons tarragon vinegar
- 1 teaspoon onion juice
- 1 teaspoon Worcestershire sauce, vegetarian Worcestershire sauce is available
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dill weed
- 1⁄2 teaspoon dried basil, crushed
- Combine ingredients in a glass jar (that has a tight fitting lid). Cover and shake well.
- Shake before serving.
I rated this a 5, hubby a 3, so we will meet in the middle. For next to NO calories and plenty of flavor. . .this is a great dressing for those dieting. I ate it on a salad of romaine, green pepper, celery, and cucumber (green salad I guess) and it was perfect. I did add extra vinegar as well as fresh herbs from the garden (basil, parsley, oregano and chives). I enjoyed it! I think you could do a buffalo chicken salad with if you added hot sauce and served it over a lettuce salad with chicken, celery and blue cheese!
This is a great salad dressing recipe ~ nice and savory. Like one of the other reviewers, I used regular tomato sauce and left out the salt. I also did not use tarragon vinegar as I didn't want to spend the money for it since I probably wouldn't use it again. Just used red wine vinegar. Thanks for posting this Kate. Made for I Recommend Tag.
This is a really good salad dressing...very colorful on the greens. I used regular tomato sauce, because that was what I had. So I left the salt out and only used 3/4 tsp worcestershire sauce. It was still very good. I used it on spinach salad with mushrooms, red bell peppers and purple onions. Great!