|I love using this tangy vinaigrette |
with many types of salads...
Prep: 5 Mins.
Posted by Sandra
½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
kosher salt and ground pepper to taste
Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.
Serve by drizzling over salad, as a side sauce for barbecued fish, or as a dip for vegetables and/or torn pieces of sour dough bread – enjoy!
Tips: The Tomato Vinaigrette can be stored in an airtight covered container in the refrigerator for up to 3 days. If you choose to make the above salad in photo, please be sure to chill your iceberg wedges in the freezer for a few minutes so they are very, very cold when serving (not frozen though) and top with fire-roasted tomato bits, including soft-boiled wedges along side.