Marinated Tomato Salad
Marinated Tomato Salad
YIELD Makes 8 servings
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INGREDIENTS
| 1‑1/2 | cups tarragon vinegar or white wine vinegar |
| 1/2 | teaspoon salt |
| 1/4 | cup finely chopped shallots |
| 2 | tablespoons finely chopped chives |
| 2 | tablespoons fresh lemon juice |
| 1/4 | teaspoon white pepper |
| 2 | tablespoons extra-virgin olive oil |
| 6 | plum tomatoes, quartered vertically |
| 2 | large yellow tomatoes,* sliced horizontally into 1/2-inch thick slices |
| 16 | red cherry tomatoes, halved vertically |
| 16 | small yellow pear tomatoes,* halved vertically |
| Sunflower sprouts (optional) | |
PREPARATION:
- Combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and pepper; mix well. Slowly whisk in oil until well blended.
- Add tomatoes to marinade; toss well. Cover; let stand at room temperature 2 to 3 hours.
- To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts.
This recipe appears in: Salads
NUTRITIONAL INFORMATION:
| Serving Size: | 1-1/4 cups salad |
| Protein | 2 g |
| Fiber | 2 g |
| Carbohydrate | 9 g |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 45 % |
| Calories | 72 |
| Sodium | 163 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Vegetable | 1-1/2 |
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