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Tomato Vinaigrette

by August 16, 2014

This recipe is a family favorite. My Auntie Trish shared it with the family when we were kids and it quickly became the go to dressing for all of our family functions. The original called for ketchup, white and brown sugar, canola oil and Worcestershire sauce so I decided to clean it up a bit while still trying to maintain it’s delicious flavor. Mission accomplished!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves:

8

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/4 cup coconut sugar
  • 1/3 cup tomato paste
  • 1/3 cup apple cider vinegar + 1-2 tablespoon
  • 2 tablespoon water
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 1/4 teaspoon herbamare
  • Fresh ground pepper, to taste

Instructions

  1. Combine all ingredients but extra vinegar in a small saucepan. Heat on medium heat until it is brought to a simmer, stirring occasionally.
  2. Reduce heat to low and allow to simmer for 5 minutes.
  3. Remove from heat and stir in additional apple cider vinegar for some extra kick!
  4. Place in the fridge for at least 1 hour to chill.

Nutrition Information Per Serving

Calories:

162

Calories from Fat:

122.4

Total Fat:

13.6 g

Saturated Fat:

1.9 g

Sodium:

442 mg

Carbs:

10.6 g

Sugars:

8.1 g

Protein:

0.5 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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