Sunshinetomatodressing Recipes

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CREAMY SUN-DRIED TOMATO DRESSING



Creamy Sun-dried Tomato Dressing image

This Sun-dried Tomato Dressing is made with only 5 healthy ingredients and is naturally dairy-free! A creamy, flavorful, and tangy salad dressing.

Provided by Caitlin Shoemaker

Categories     Dressing

Time 10m

Number Of Ingredients 6

½ cup Sun-dried Tomatoes*
1 clove Fresh Garlic
¼ tsp Italian Seasoning
1 tbsp High-Quality Balsamic Vinegar
¼ cup Hemp Hearts*
2 cup Filtered Water

Steps:

  • Add all ingredients to a blender and process on high speed until smooth, about 45-60 seconds. Serve as desired. Store leftovers in the fridge for up to one week.

SUN-DRIED TOMATO DRESSING



Sun-Dried Tomato Dressing image

This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Thin with a 1/2 cup water if you like a thinner dressing. Taken from Relish magazine.

Provided by tinebean21

Categories     Salad Dressings

Time 7m

Yield 1 cup

Number Of Ingredients 10

1/2 cup sun-dried tomato packed in oil
1/2 cup apple cider vinegar or 1/2 cup red wine vinegar
1 shallot
4 basil leaves
1 teaspoon chopped chives
1 garlic clove, crushed
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
1/2 cup extra virgin olive oil

Steps:

  • Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
  • Add oil, a little at a time. Pulse until thick and well blended.

SUNSHINE SALAD DRESSING



Sunshine Salad Dressing image

This creamy honey-mustard salad dressing recipe is lightened up with Greek yogurt. No mayo here! It's so easy to whisk this dressing together. Recipe yields almost 1 1/2 cups and keeps well for 10 to 14 days.

Provided by Cookie and Kate

Categories     Salad Dressing

Time 10m

Number Of Ingredients 9

1/2 cup plain Greek yogurt (any % fat will do)
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
3 to 4 tablespoons honey, to taste
2 tablespoons lemon juice
2 tablespoons apple cider vinegar or more lemon juice
1 clove garlic, pressed or minced
1/2 teaspoon fine sea salt
10 twists of freshly ground black pepper

Steps:

  • In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
  • This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
  • Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

Nutrition Facts : ServingSize 2 tablespoons, Calories 69 calories, Sugar 4.9 g, Sodium 218.5 mg, Fat 5 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 5.1 g, Fiber 0 g, Protein 0.4 g, Cholesterol 1.3 mg

SUN-DRIED TOMATO DRESSING



Sun-Dried Tomato Dressing image

Categories     Dairy     Garlic     Pepper     Tomato     Salad Dressing     Vinegar     Winter     Bon Appétit

Yield Makes about 3 1/2 cups

Number Of Ingredients 12

1 small red bell pepper
2 plum tomatoes, coarsely chopped
1 small onion, chopped (1 cup)
3 tablespoons chopped fresh basil
2 large garlic cloves, peeled
1/4 teaspoon dried crushed red pepper
1 8-ounce jar oil-packed sun-dried tomatoes, drained, cut into strips
3/4 cup water
1/4 cup whipping cream
1/4 cup red wine vinegar
3 tablespoons fresh lemon juice
1/3 cup vegetable oil

Steps:

  • Char bell pepper over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed bell pepper; coarsely chop. Combine bell pepper and next 5 ingredients in processor. Blend until almost smooth. Transfer to medium bowl. Mix sun-dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in processor. With machine running, add oil; blend until almost smooth. Whisk sun-dried tomato mixture into bell pepper mixture.

SUN-DRIED TOMATO DRESSING



Sun-Dried Tomato Dressing image

This creamy vegan sun-dried tomato dressing comes together with just 5 ingredients in less than 5 minutes. It's flavor-forward with oil-packed sun-dried tomatoes, fresh garlic, dried oregano, and a (not so) secret ingredient that makes this dressing so smooth and yummy - while still being totally vegan!

Provided by Kylie

Categories     Side Dish

Time 5m

Number Of Ingredients 8

1/2 cup oil-packed sun-dried tomatoes, drained
1/2 cup coconut milk
2 tablespoons olive oil (or oil from the sun-dried tomatoes)
1 teaspoon dried oregano
1 clove garlic
Kosher salt
fresh cracked pepper
splash of water

Steps:

  • Add sun-dried tomatoes, coconut milk, oil, oregano, garlic, salt, and pepper to a high-speed blender or food processor.
  • Blend until everything is finely minced and well combined. Add a splash or two of water to loosen it up until it reaches your desired consistency.
  • Serve with your favorite salads!

Nutrition Facts : Calories 82 calories, Sugar 0.5 g, Sodium 25.6 mg, Fat 8.7 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 1.5 g, Fiber 0.5 g, Protein 0.6 g, Cholesterol 0 mg

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