Thursday, August 25, 2011

{soups-salads-and-salad-dressings} Heirloom Tomato Salad Recipe

 

Heirloom Tomato Salad Recipe


This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jessie Apfel of Berkeley, California

This recipe is:

Contest Winning

Healthy

Quick



    6 Servings
    Prep: 20 min. + chilling


Ingredients

    2 cups torn fresh spinach
    2 cups sliced multicolored heirloom tomatoes
    1 cup red and yellow cherry tomatoes, halved
    1 cup sliced red onion

    DRESSING:
    3 tablespoons Crisco® Olive Oil
    2 tablespoons white balsamic vinegar
    1 garlic clove, minced
    1/2 teaspoon salt
    1/4 teaspoon each dried basil, oregano, thyme and sage
    1/4 teaspoon dried rosemary, crushed
    1/4 teaspoon pepper
    1/8 teaspoon dried parsley flakes


Directions

    In a large bowl, combine the spinach, tomatoes and onion. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 6 servings.



Nutrition Facts: 2/3 cup equals 79 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.




Heirloom Tomato Salad published in Light & Tasty August/September 2006, p43





             Beth Layman  :)


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