South-of-the-
Taste of Home
June/July 2009 issue
Page:41
Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah
SERVINGS: 6
CATEGORY: Low Carb
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
CILANTRO VINAIGRETTE:
1/3 cup white wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons Domino® or C&H® Granulated Pure Cane Sugar
1 jalapeno pepper, seeded and chopped
1 garlic clove, peeled and quartered
3/4 teaspoon salt
2/3 cup olive oil
SALAD:
4 cups torn mixed salad greens
3 large heirloom or other tomatoes, sliced
1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons fresh cilantro leaves
Directions:
In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing. Yield: 6 servings (1 cup dressing).
Nutrition Facts
One serving:
Calories: 168,Fat:14 g,Saturated Fat:3 g,Cholesterol:
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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