Billie and Robert Nicholson

Tomato Vinaigrette DressingTired of purchasing salad dressings with all kinds of “secret” ingredients and unknown preservatives? Here is an alternative. Compare this with store-bought salad dressings and you will find: a. Cost savings b. Tastes better  c. Known contents (what you know and trust)  d.  You can vary the ingredients to your taste  e. Gives you the satisfaction of being independent, more in charge of your food sources & improving your family’s quality of life. Send us your modifications for comparison.


2 Sun dried tomatoes (or 1/2 cup dried slices – we dried our tomatoes by slicing & putting them in dehydrator – Sun Oven® works great – on parchment, added some herbs and dried them @ 95º F)

1 large clove garlic, sliced

1 tsp capers, rinsed

3 sprigs fresh Oregano (dried will work)

3 sprigs fresh Parsley

1 TBS Tomato Paste (we open can of paste & freeze the leftover paste in ice cube tray, wrap each spoonful in plastic wrap and store in zip-lock bag in freezer for later use)

1/8 cup filtered water

1/4 cup Red Wine Vinegar

1/2 cup Extra Virgin Olive Oil

Pinch of Red Pepper (we dried ours, then ground up seeds and all for more kick)

Pinch of fresh ground Black Pepper

Pinch of salt (optional)

sun-dried tomato vinaigrette


Start with the dry ingredients first in a blender on high, then add other ingredients and blend together. Decant into bottle of your choice and refrigerate between uses.  This delicious salad dressing will thicken over time and you can add a touch more water to help it pour easily. We serve one to two tablespoons per 2 cup salad.


Billie Nicholson, Editor

February 2015

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