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Glazed Cornish Hens
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Marinated Tomato Salad
Yield: Makes 8 servings
Ingredients:
*Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired. 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:
1.
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.
2.
Add tomatoes to marinade; toss well. Cover; let stand at room temperature 2 to 3 hours.
3.
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.
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 |
This recipe appears in:
Salads
