Tomato and onion that have been blended give your salad a zingy flavor.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 small ripe tomato, chopped
- ¼ onion
- ½ cup mayonnaise (such as Hellman’s®)
- 6 tablespoons cider vinegar
- ¼ cup lemon juice
- ¼ cup balsamic vinegar
- 1 clove garlic, crushed
Instructions
- Place the tomato, onion, mayonnaise, cider vinegar, lemon juice, balsamic vinegar, and garlic into a blender. Cover, and puree until smooth.
- 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.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 1 g |
| Sodium | 65 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Lord have mercy make this recipe if you are crazy about vinegar. I couldn’t finish my salad this recipe was so tart. And I added twice as much mayo. I’ll give it one more try but in my humble opinion, not good! Sorry!
Flavor is fantastic! Color isn’t too pretty and texture was quite thin, but overall I would make this again!
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 better with a large tomato and either all balsamic or all cider vinegar. For me, the two vinegars fought for control, flavor-wise. I think it could use a little more garlic, too. The husband and kids haven’t had theirs yet, I’ll update my review once they have. EDITED: Husband and one kid didn’t care for it–oldest boy liked it a little more than everyone else, but not by much. Again, I think this could be really good if I tweaked the recipe a bit.
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 equal. This helped cut down the tangy-ness. It has a good flavor but does kind of pool at the bottom of your bowl. Next time I make this, I might try adding in a little tomato paste to help thicken up a bit.
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.