I made this knock off of the Outback Steakhouse Tangy Tomato Salad Dressing. I followed the recipe, except omitted the pinch of salt, and upped the thyme to 1/4 tsp. This was delicious! I served it over spinach tossed with mushrooms, hard boiled egg, and cheddar cheese. For the classic Outback salad I'd serve it with sliced red onion, big garlic croutons, cucumber, and tomato slices also though, but I had to work with what I had on hand. The dressing does come out a tad spicy, so if you don't like heat either omit or reduce the cayenne.
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