Best Steakhouse Tomato Salad Recipes

Outback Steakhouse Tangy Tomato Salad Dressing image

Provided by SB61287

Time 10m

Yield 1 1/4 cup, 10 serving(s)

Number Of Ingredients 13

2/3 cup ketchup
1/3 cup water
3 tablespoons sugar
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 onion powder
1 pinch thyme
1 dash salt
2 -3 drops hot pepper sauce (optional)

Steps:

Combine all ingredients in a small non-reactive saucepan over medium heat, stirring, until boiling. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Set aside to cool. Pour into a clean covered jar and refrigerate.
Makes 1 1/4 cups or 10 (2-tablespoon) servings.

Outback Steakhouse's Tangy Tomato Salad Dressing Clone image

Provided by Diana Adcock

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 9

1 cup ketchup
2 teaspoons tomato sauce
1/2 cup corn syrup
1/4 cup V8 vegetable juice or 1/4 cup Clamato juice
1 teaspoon lemon juice
1 teaspoon creamed horseradish
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne

Steps:

Steakhouse Tomato Salad image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons cider vinegar
2 tablespoons ketchup
1 1/2 teaspoons sugar
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
Coarse salt
2 large tomatoes, cored and thickly sliced
1 sweet onion (such as Vidalia), halved and thinly sliced

Steps:

In a jar with a tight-fitting lid, combine olive oil, cider vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with coarse salt. Shake well to combine.
Arrange tomatoes and onion on a serving platter, alternating tomato and onion slices. Drizzle with some of the dressing; serve immediately with remaining dressing on the side.