A handful of herbs, including basil, marjoram and celery seed, helps perk up the low-sodium tomato juice used in this light, refreshing salad dressing from Mary Kretschmer of Miami, Florida. You won't miss the salt for a minute.
Tomato Herb Salad Dressing
Tomato Herb Salad Dressing
Prep Time
5 min
Yield
1-1/2 cups
Ingredients
- 1-1/2 cups low-sodium tomato juice
- 1/4 cup chopped onion
- 2 tablespoons chopped green pepper
- 3 teaspoons sugar
- 2 teaspoons lemon juice
- 1 teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried savory
- 1/4 teaspoon celery seed
- 1 tablespoon canola oil
Directions
- Place all ingredients in a blender; cover and process until smooth. Chill for at least 4 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts
2 tablespoons: 23 calories, 1g fat (0 saturated fat), 0 cholesterol, 102mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 fat.
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