Friday, July 31, 2015

{soups-salads-and-salad-dressings} Tomato Vinaigrette Recipe


Tomato Vinaigrette Recipe

My mother-in-law gave me this recipe, and I've used it often. It's a nice change of pace from your basic lettuce and tomato salad.


 Diabetic Exchange

TOTAL TIME: Prep: 10 min. + chilling 
MAKES: 6 servings


12 thick tomato slices
1/2 cup olive oil
2 to 3 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon snipped fresh oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
6 large lettuce leaves
Minced green onions
Minced fresh parsley


Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours.

To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley. Yield: 6 servings.

Nutritional Facts

One serving equals 174 calories, 18 g fat (0 saturated fat), 0 cholesterol, 197 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

Originally published as Tomato Vinaigrette in Country Extra September 1993, p47

             Beth Layman  :)

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