Horseradish Tomato Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
45
protein 
Trace
sodium 
107 mg
carbohydrates 
2 g
fat 
5 g
fiber  
Trace
cholesterol 
0 mg
Servings 
12 (2 Tbsp ea.)
Ingredients 

1 cup peeled and diced tomatoes
⅓ cup prepared horseradish
2 Tbsp champagne vinegar
1 tsp sea salt
3 Tbsp minced shallots
2 Tbsp water
¼ cup extra virgin olive oil

Instructions 
  1. Place all ingredients in a blender container except for olive oil. Puree until smooth. While machine is running, add olive oil in a slow stream until blended.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein