From the menu of: Outback Steakhouse

Q: I always look forward to my salad when visiting Outback Steakhouse at Toco Hills in Atlanta. I love the Tangy Tomato Dressing. If you could get their recipe, I could enjoy [it on] salads I make at home. Thanks. — Janice Henck, Clarkston

A: It's easy to see why this recipe would be a customer favorite. The combination is sweet, tart and full of tomato flavor. And no fat. What's not to love? Perfect for a side salad of lettuce with summer tomatoes and cucumbers. Or with a grilled steak salad.

Outback Steakhouse Tangy Tomato Dressing

1 (6-ounce) can tomato paste

6 tablespoons apple cider vinegar

3 tablespoons white vinegar

1 cup water

7 tablespoons granulated sugar

3/4 teaspoon salt

1/4 teaspoon granulated onion

1/4 teaspoon granulated garlic

1/4 teaspoon dried thyme

1/8 teaspoon ground red pepper (cayenne)

1/8 teaspoon dried basil

1/8 teaspoon finely ground black pepper

In a large mixing bowl, whisk together tomato paste, apple cider vinegar and white vinegar. Add water and whisk until smooth. Whisk in sugar, salt, granulated onion, granulated garlic, thyme, ground red pepper, basil and black pepper. Move into a container, cover and chill before using. Can be made up to 4 days ahead. Makes: 2 cups

Per 1-tablespoon serving: 16 calories (percent of calories from fat, 2), trace protein, 4 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 92 milligrams sodium.