Apr 21, 2011

Skinny Red Wine Tomato Vinaigrette



Lightening up vinaigrettes have been one of my biggest challenges because you typically need to keep the ratio of oil to vinegar 3 to 1, if you try to use less oil you'll wind up with a very tart tasting dressing.

Adding a sweet, juicy, vine ripe tomato to my vinaigrette allows me to keep my ratio of oil to vinegar 3 to 1 and compliments all the flavors without the need to have to add more oil. I pulse the tomato in my food processor first, then combine all my other ingredients I would normally add, and let it rest a few hours to let the flavors combine.


You can come up with different variations by using different vinegars, adding fresh herbs, honey, and so on. The best way to test if your dressing is good is to test it by dipping a piece of lettuce into it.






Low Fat Red Wine Tomato Vinaigrette
Gina's Weight Watcher Recipes
Servings: 8 • Size: 2 tbsp • Old Points: 1 pts • Points+: 1 pts
Calories: 51 • Fat: 5.1 • Carbs: 1.3 • Fiber: 0.2 • Sugar: 0.2 • Protein: 0

Ingredients:

  • 1 medium red ripe tomato
  • 1 clove crushed garlic
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp oregano
  • salt and fresh pepper to taste
  • 1 tbsp minced shallot

Directions:

Chop tomato in food processor. Add crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper. Pulse a few times until smooth.  


Add chopped shallot and mix well. Set aside a few hours to allow the flavors to blend well.

42 comments :

  1. That sounds and looks delicious. I'm sure it only gets better after it's been sitting over night!

    ReplyDelete
  2. I make a similiar tomato vinaigrette often in the summer when tomatoes are at their peak! It's delicious and light!

    ReplyDelete
  3. Goodness, I love vinaigrette and this recipe looks absolutely amazing! I think the tomato will add a really nice twang to it!

    ReplyDelete
  4. How long do you think this would keep in the fridge?

    ReplyDelete
  5. This looks so yummy! I did harvest some herbs that would be just plain tasty in this vinaigrette! Can't wait to whip this up... thanks for sharing :)

    ReplyDelete
  6. This should last at least 3 days, give it a good shake before using. I think adding fresh herbs would be lovely!

    ReplyDelete
  7. I think that olive oil was left out of the instructions. I only mention it because I know you like to be accurate. I am going to try this today! Thanks!

    ReplyDelete
  8. oo! Excellent recipe! I'm saving this; My husband is on a 300 calorie every 3 hours sort of diet right now and he LOVES salad; the dressing always kills him though :P. He's gonna love this! Thanks!

    ReplyDelete
  9. This looks really great! I love vinaigrette dressing and have been experimenting using chia gel in place of the oil with pretty good success, but I'd never thought to use a tomato. I can't wait to give this a try!

    ReplyDelete
  10. Thank-you for this recipe and the tips. Just what I needed!

    ReplyDelete
  11. That sounds and looks delicious.
    I am going to try this today!
    Thanks!

    ReplyDelete
  12. This looks very tasty! Have you ever used rice wine vinegar? It is supposed to be very mild and great for dressings.

    ReplyDelete
  13. Made last night. Flavors definitley improved over night. My garlic is a bit on the potent side ;) I think it would be a little bit better once the tomatoes get better, I used vine ripened but they weren't super juicy perfect tomatoes. Love the tomato idea! Can add to marinades to give some added dimension. Another menu worhty dressing for only 1 points plus. THANKS!

    ReplyDelete
  14. I also tried this tonight. I added a little Truvia (is that weird?) I had it over baby spinach. It was super good! Thanks!!!

    ReplyDelete
  15. Delicious! I added a tsp of smoked paprika. It worked really well.

    ReplyDelete
  16. Gina, I wonder if you have ever tried using broth instead of oil for the vinaigrette? I've not tried it but was thinking of a way to further decrease the oil and know that this switch-out works with some success in pesto.

    ReplyDelete
  17. Chum, I've read it in recipes but have never tried it. I'm not sure why I find it strange to add chicken broth to a vinaigrette, but I shouldn't knock it till I try it right!

    ReplyDelete
  18. Wow! this has a powerful flavor. It's going to dress my salad wonderfully. Thanks, Gina. Practically everything I make (and I hate to cook) comes from your website. I share my favorites with my co-workers - this recipe was one of them.

    ReplyDelete
  19. So fresh and light tasting! Compliments the taste of the veggies...not cover them up! I have one serving left that I will use for lunch today. Maybe put a little drizzle in my wrap for added punch. Thanks again Gina, for keeping me on track.

    ReplyDelete
  20. OK... this is fantastic! What a delicious dressing. Thanks so much for sharing!!!

    ReplyDelete
  21. I made this with a very tasty home-grown roma tomato. It knocked my socks off. It makes a lot of dressing. I'm using it on cooked vegetables too. Thanks!!!

    ReplyDelete
  22. It's really best with home grown tomatoes. I just used my last one from the garden, so sad!

    ReplyDelete
  23. I made this last night for my lunch today and it's absolutely delicious! This is definitely a recipe I will be passing along!

    ReplyDelete
  24. Love this salad dresssing, great flavor.

    ReplyDelete
  25. OH boy! is this good. I have been enjoying it on my salads this week, thanks for the recipe! You have awesome light meals, which help me to stay on track with my weight loss. Thank you!

    ReplyDelete
  26. Just finished making this and it is already delicious! I know after it sits a bit it will be SO GOOD! A new staple around here, thanks!

    ReplyDelete
  27. Just made this tonight. I doubled the batch so I put two cloves of garlic in it. the garlic was VERY strong. I think next time I will try only a half a clove per batch. Do you really think it only lasts three days?

    ReplyDelete
  28. Can you tell me what the sodium amount is on this...janice15@email.com Thank you

    ReplyDelete
  29. Just made this dressing and its in the fridge now. It passed my taste test and I can't wait to have it with my salad tomorrow.

    ReplyDelete
  30. This is soooo good! I really wanted to make it but did not want to run out for lemon and shallots so made without. Amazing and cannot wait to try with the ingredients I left out. It was so flavorful! I also used fresh oregano as I have a ton of it outside.

    ReplyDelete
  31. Wow!I just made this dressing and I must say that it is delicious and husband approved. I was out of shallots so I used scallions instead and it still came out great. Thank you Gina for all of these great-tasting and healthy recipes. Please don't ever stop.

    ReplyDelete
  32. I have a similar pasta salad dressing that has soy sauce in it. It is fabulous!

    ReplyDelete
  33. Absolutely Fabulous. Definitely let it meld for several hours or overnight. This is so incredibly tasty.

    ReplyDelete
  34. I can't wait to try this out, it looks wonderful.

    ReplyDelete
  35. Wanted something with some flavor and low carb for my husband who is diabetic. We both love it and everything I have made from your site. I tell everyone to come here for really great recipes. Thanks

    ReplyDelete
  36. Wanted something with some flavor and low carb for my husband who is diabetic. We both love it and everything I have made from your site. I tell everyone to come here for really great recipes. Thanks

    ReplyDelete
  37. I just made this, I'm not a huge fan of tomatoes, but this is WONDERFUL!! I've been looking for a different dressing other then my balsamic and EVOO dressing. Thanks!!

    ReplyDelete
  38. Merci du partage, j'ai bien apprécié !!

    ReplyDelete
  39. First off, thanks Gina for your wonderful recipes that I and my family have been enjoying now for more than a year! I tried this recipe today on a bed of mixed greens with red bell pepper, cucumber, avocado, kalamata olives, and crumbled goat cheese. It was soooo good! I switched out the fresh tomato, with sun-dried because I had some to get rid of, and had to cut back on the vinegar and mustard because of this. I think it would also be delicious as a chicken marinade, pasta salad dressing, tossed with grilled shrimp, or a sandwich spread. I can't wait to try this in the summer with garden fresh tomatoes!

    ReplyDelete
  40. Looks wonderful. I've been searching for a delicious new salad dressing and I think this may be the one! How long do you think this recipe will keep in the fridge?

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.