Outback at Home: Tangy Tomato Salad Dressing #Recipe

date night at home

My husband and I haven’t been on a date in a long time, so I decided I wanted to attempt to make an Outback meal at home for us. 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. On the menu was Outback Tangy Tomato dressing, Outback’s Bushman bread, which I also made into croutons for the salad, honey butter, their jacket potatoes and steak marinade.

a little about the outback tangy tomato dressing

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. The dressing was similar to Outback’s tangy tomato 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.

dressing up the table

Before you sit down to eat, make sure the kids are in bed or busy in another room. Set the table as if you’re going out to a nice restaurant and enjoy a nice quiet evening at home with delicious food and the person you love. If you dislike freezing in the winter as much as I do, this is a great alternative, stay home and enjoy a great dinner without going outside. Now with grocery delivery, there’s no reason to freeze anymore.

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Outback at Home: Tangy Tomato Salad Dressing #Recipe

Author Paula Krueger

Ingredients

• ⅔ cup ketchup
• ⅓ cup water
• ¼ cup Splenda
• ¼ cup white vinegar
• 2 tablespoons olive oil
• ⅛ teaspoon paprika
• ¼ teaspoon coarse black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ 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.

To pull the whole salad together, toast up your croutons. Toss your greens in the Outback tangy tomato salad dressing and put in bowl. Top with cucumbers, tomatoes, red onions and a little bit of cheese. Simple!