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Outback at Home: Tangy Tomato Salad Dressing #Recipe

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tangy tomato dressing, outback dressing, I decided I wanted to attempt to make an Outback meal at home for my husband. We haven’t been on a date in a long time so I thought maybe it’d be cheaper to make the meal at home. (I think if you factor in the cost of babysitting it may have been cheaper.) Anyway I’m going to do a few posts coming up of all the recipes I made. I did their Tangy Tomato salad dressing, their Bushman bread, which I also made into croutons for the salad, honey butter, their jacket potatoes and steak marinade.

The dressing I made with Splenda instead of real sugar because I was trying to keep this a little lower calorie than I would have had at the restaurant. I think the dressing was similar to Outback’s dressing, but because I used the Splenda it wasn’t quite the same. It still had that kick that you get when you eat theirs. If you’re not looking for a lower calorie version, definitely go with the regular sugar! Using MyFitnessPal I came up with this dressing being 37 calories per 2 tablespoon serving.

Outback at Home: Tangy Tomato Salad Dressing Recipe

Rating: 41

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 13.5 servings

Serving Size: 2 Tablespoons

Calories per serving: 37

Fat per serving: 2

Outback at Home: Tangy Tomato Salad Dressing Recipe

Ingredients

  • 2/3 cup ketchup
  • 1/3 cup water
  • 1/4 cup Splenda
  • 1/4 cup white vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon paprika
  • 1/4 teaspoon coarse black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon crushed minced onions (or onion powder)
  • 1 pinch thyme
  • 1 dash salt

Instructions

  1. Combine all ingredients in a small saucepan over medium heat.
  2. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes.
  3. Cover the dressing until cool, then refrigerate it until well chilled or overnight.
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To pull the whole salad together, toast up your croutons (I’ll post the recipe later.) Toss your greens in the salad dressing and put in bowl. Top with cucumbers, tomatoes, red onions and a little bit of cheese. Simple!

About the author

Paula Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.

Paula About Paula

Paula Krueger considers herself a "baby "chef, not because she cooks for babies, but because she's still learning how to cook. She started this blog after taking Wilton method classes and at that point was more interested in baking. She's since become more interested in learning to cook as her family has grown. She also covers product reviews and travel as well.

Comments

  1. That sounds so good! You did a great copycat!
    Liz @ A Nut in a Nutshell´s last blog post ..Show & Tell What You Eat!

  2. I am not a huge tomato fan but would try this!

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