Leftover Steak Salad with Smokey Tomato Vinaigrette

SteakSaladSmoToEasy-peasy leftovers: some romaine heart wedges, some sliced onion & leftover steak topped with a mix of corn, black beans and poblano chilis (also known as this – hey, it says “easy”, go ahead and chop your veg if you’re feeling it), topped with my second all-time favorite salad dressing: Smokey Tomato.

We used to have a bargain chain grocery in town called Sunflower. They had this awesome house-brand smokey tomato salad dressing that was only $1.99 a bottle – $1.79 if you caught a sale. Then, they were purchased by Sprouts, and the house brand went away. It was replaced with Drew’s Smokey Tomato. Which is freakin’ delicious – but it goes for $3.49 a bottle. I just can’t pay that much for salad dressing. So….the interwebs helped me research the ingredients, and few tries led to a pretty close approximation.

ingredients olive oil, vinegar, garlic, canned tomatoes and liquid smoke
sheesh – shop at TJ’s much?
Smokey Tomato Vinaigrette
Serves 12
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Prep Time
10 min
Prep Time
10 min
87 calories
2 g
0 g
9 g
0 g
1 g
24 g
15 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
24g
Servings
12
Amount Per Serving
Calories 87
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 15mg
1%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
0%
Sugars 1g
Protein 0g
Vitamin A
0%
Vitamin C
2%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 c. peeled canned tomatoes (diced, whole, whichever), drained.
  2. 1/4 c. white balsamic vinegar or cider vinegar
  3. 1/2 c. extra virgin olive oil
  4. 2 cloves of garlic (peeled and pressed)
  5. 1/4 tsp. liquid smoke
  6. 1/2 tsp. sugar
  7. S&P
Instructions
  1. In to the blender or food processor they all go. Purée til smooth.
beta
calories
87
fat
9g
protein
0g
carbs
2g
more
Bucket of Yum http://bucketofyum.com/

 

 

Some for now, some for the freezer
Some for now, some for the freezer

It keeps a couple months in the freezer, and possibly more than a week in fridge – but I can’t vouch for that because it’s never lasted that long in our house.

Bon appétit.

 

 

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