* Exported from MasterCook *
END-OF-SUMMER TOMATO SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : tomatoes
Amount Measure Ingredient -- Preparation Method
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8 small tomatoes -- sliced
1/2 cup ripe olives -- chopped
2 tablespoons olive oil -- or canola oil
1 tablespoon white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 cloves garlic -- minced
1 teaspoon salt
1/2 teaspoon pepper
leaf lettuce -- optional
1/4 cup fresh parsley -- minced
1/4 cup green onions -- chopped
1. Arrange tomatoes in a 13-inch x 9-inch x 2-inch dish; sprinkle with olives. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar, garlic, salt and pepper; shake well. Pour over tomatoes. Cover and refrigerate overnight, turning tomatoes occasionally. Serve on lettuce if desired. Sprinkle with parsley and onions.
Source:
"Taste of Home's Best Light Recipes 2006"
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Per Serving (excluding unknown items): 100 Calories; 6g Fat (52.9% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 512mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : FLEX POINTS PER SERVING: 2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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