Saturday, December 25, 2004

Tomato Vinaigrette

Growing up, we were a meat and potatoes family. Can't say Mom was a creative cook, but we ate well. One of my favorite memories is her salad dressing, which I have re-created.

While you can use any lettuce -- all there was back then in the A&P was iceberg -- I prefer soft leaf varieties with this dressing. Add cucumbers and tomatoes. Scallions or sweet onions, green peppers and carrots go well too, but chop them fairly small. When tomatoes were just too expensive to buy recently, the tomato flavor is this dressing was very much appreciated!

Bea’s Tomato Vinaigrette Salad Dressing recipe

1/2 cup vegetable oil or light olive oil
1/4 cup red wine vinegar
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried oregano flakes
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic granules or powder
1/8 teaspoon onion powder
1/8 teaspoon ground black pepper

Place all ingredients in jar, cover and shake well.
Shake before each pouring.

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