Tuesday, September 5, 2017

Tomato-Corn-Celery Salad Dressing

Similar to my Corn-Based Thousand Island dressing, this sauce has tomato paste rather than ketchup. Chris and I each eat a big salad every day with this homemade dressing. Chris likes it as is, but I add an extra tablespoon of vinegar to my salad. This recipe makes about one quart and lasts 3 to 4 days in the refrigerator.


1 1/2 cups water
1 cup frozen corn
1/2 cup walnuts
1/2 of a 6 oz. can tomato paste (freeze the other half can for next time)
4 small dates without pits
1 tomato
1 celery stick
1/4 cup onion
1 Tablespoon apple cider vinegar or lemon juice
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 Tablespoons pickle relish (optional)

Put all ingredients except pickle relish  in a blender. Blend for a minute or so. Stir in relish if using.
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