Low Sodium Sundried Tomato Dressing
Transform your salads and dishes with this vibrant and flavorful Low Sodium Sundried Tomato Dressing! Crafted with wholesome ingredients like sundried tomatoes (not packed in oil), olive oil, and fresh lemon juice, this heart-healthy dressing packs robust, tangy flavor without the extra sodium. The sundried tomatoes are softened to intensify their natural sweetness, blended with a hint of garlic and optional honey or maple syrup for a perfectly balanced, velvety texture. Ready in just 10 minutes, this easy, homemade dressing is perfect for drizzling over greens, roasted vegetables, or even as a dip. A versatile, low-sodium alternative to store-bought dressings, it’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1 cup Sundried tomatoes (not packed in oil)
- 1 cup Boiling water
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Fresh lemon juice
- 1 large Garlic clove, minced
- 1 teaspoon Honey or maple syrup (optional, for sweetness)
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Water (for thinning, adjust as needed)
Instructions
Place the sundried tomatoes in a heatproof bowl and pour the boiling water over them.
Let the sundried tomatoes soak for 10 minutes to soften.
Once softened, drain the sundried tomatoes, reserving about 2 tablespoons of the soaking liquid for added flavor.
In a blender or food processor, combine the softened sundried tomatoes, 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 tablespoon of lemon juice, minced garlic, honey or maple syrup (if using), ground black pepper, and the reserved soaking liquid.
Blend until smooth. If the dressing is too thick for your liking, add 1-2 tablespoons of water to thin it out to your desired consistency.
Taste the dressing and adjust seasoning if needed—add more lemon juice or a pinch of ground pepper if desired.
Transfer the dressing to an airtight container and refrigerate. It will keep for up to 1 week in the refrigerator.
Shake well before using, as some separation may occur.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 30.0 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
