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Ингредиенты
- vegetable cooking spray
- 1/4 c. leeks sliced
- 8 ounce minced tomato
- 1/8 tsp black pepper
- 1 tsp extra-virgin extra virgin olive oil
- 1 Tbsp. minced fresh basil
- 2 Tbsp. red wine vinegar
- 1/2 tsp sugar
- 1 Tbsp. Worcestershire sauce
- 1/8 tsp garlic salt lemon zest optional
- 4 Tbsp. Tangy V-8 vegetable juice, no added salt divided use
Инструкции
- Spray a medium sized skillet. Soften the thinly sliced leek or possibly other mild onion over medium heat till almost caramelized.
- Meanwhile, measure the tomatoes (half a can). Drain the juice into a blender. Add in the minced tomatoes to the skillet, season with pepper.
- Continue to cook till the onions taste caramelized.
- Allow the tomato-onion mix to cold somewhat then transfer to the blender. Add in the remaining ingredients and half of the juice. Puree and add in more juice as needed to thin.
- Description: "A southwestern dressing with a lot of flavor! Dress pasta and potato salads."
- Yield: "1 c."
- NOTES : We prefer the piquant V8 over the spicy or possibly plain. The dressing is assertive sufficient to balance the strong taste of canned albacore.
- See Green Bean and Fennel Tuna-Potato Salad. This meal was inspired by "Green Bean-and-Tomato Salad with Roasted-Tomato Dressing," Cooking Light, June 1998, p.85. Dinner last night. Cooking the tomatoes and onions first made a wonderful dressing which balance well with the strong taste of white canned tuna. Sufficient to feed 2 or possibly 4.
- I used V8 but you could substitute one of those fat-free red-pepper salad dressings and/or possibly fruit juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 28 | |
| Calories from Fat 11 | 39% |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 166mg | 5% |
| Total Carbs 3.81g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.4g | 2% |
| Protein 0.51g | 1% |
