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Tomato-Ginger Dressing

Scott Phillips

Yield: Yields about 1 cup

This refreshing salad dressing comes together in the blender in no time. Ginger and rice vinegar add an unexpectedly spicy note to sweet tomatoes. It’s good on a simple green salad.  


  • 1 medium beefsteak tomato (about 8 oz.), cored and roughly chopped
  • 1 Tbs. unseasoned rice vinegar
  • 1/2 Tbs. grated fresh ginger (from a 3/4-inch piece)
  • Small pinch of ground cayenne
  • Kosher salt
  • 2 Tbs. extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 35
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Put the tomato, vinegar, ginger, cayenne, and 1/4 tsp. salt in a blender and purée until smooth. With the motor running, gradually add the olive oil through the feed hole in the blender cap. Season to taste with more salt.

Make Ahead Tips

The dressing will keep for at least 1 week in the refrigerator.


Rate or Review

Reviews (1 review)

  • jenkeenan | 07/24/2011

    Amazing and so healthy! It is a great, light recipe for the summer.

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