With Vicci's permission, I am posting a recipe that she developed for me. I was looking for a salad dressing recipe that was similar to the fat-free Tangy Tomato dressing that is used at the Outback Steakhouse. This is not quite fat-free, but is low-fat and absolutely delicious! And yes, very, very close to Outback's.
Spicy Tomato Salad Dressing
by: Vicci
1 cup ketchup
4 tablespoons granulated sugar
2 tablespoons brown sugar
6 tablespoons apple cider vinegar
3 tablespoons canola oil
2 tablespoons grated onion
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
3/4 teaspoon mild chili powder
1/4 teaspoon ground cayenne pepper, optional
1/4 teaspoon ground celery seed
1/4 teaspoon crumbled dried thyme leaf
1/4 teaspoon salt
1/3 cup water
1. In a small saucepan, combine the ketchup through the canola oil and whisk thoroughly. Stir in the spices. Slowly whisk in the water until well mixed. Over medium heat, stir as the mixture comes to a boil. Reduce the heat and simmer for five minutes, stirring occasionally.
2. Cool slightly, transfer to a container, and refrigerate for at least 4 hours (tastes best after being refrigerated at least 8 hours).
3. Yield:
4. "2 cups"
5. - - - - - - - - - - - - - - - - - - -
6. Per serving: 58 Calories (kcal); 3g Total Fat; (40% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 212mg Sodium
7. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates
We really enjoyed this. Thanks Vicci!
Maryann
Spicy Tomato Salad Dressing
by: Vicci
1 cup ketchup
4 tablespoons granulated sugar
2 tablespoons brown sugar
6 tablespoons apple cider vinegar
3 tablespoons canola oil
2 tablespoons grated onion
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
3/4 teaspoon mild chili powder
1/4 teaspoon ground cayenne pepper, optional
1/4 teaspoon ground celery seed
1/4 teaspoon crumbled dried thyme leaf
1/4 teaspoon salt
1/3 cup water
1. In a small saucepan, combine the ketchup through the canola oil and whisk thoroughly. Stir in the spices. Slowly whisk in the water until well mixed. Over medium heat, stir as the mixture comes to a boil. Reduce the heat and simmer for five minutes, stirring occasionally.
2. Cool slightly, transfer to a container, and refrigerate for at least 4 hours (tastes best after being refrigerated at least 8 hours).
3. Yield:
4. "2 cups"
5. - - - - - - - - - - - - - - - - - - -
6. Per serving: 58 Calories (kcal); 3g Total Fat; (40% calories from fat); trace Protein; 9g Carbohydrate; 0mg Cholesterol; 212mg Sodium
7. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 1/2 Other Carbohydrates
We really enjoyed this. Thanks Vicci!
Maryann
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."
