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Three Tomato Salad
At a Glance
Cook Time : 15min
Course : Salad, Side Dish
Special : Easy, Egg-Free, Few Ingredients, Low Fat, Quick, Vegetarian
Type of Prep : Assemble, No Cook, Toss
Occasion : Cookout, July 4th, Labor/Memorial Day, Picnic, Potluck, Spring, Summer
 
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Three-Tomato Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This is a simple, colorful summer salad best served at room temperature. Choose the best tomatoes you can, and enjoy the classic pairing of these fruits with a balsamic vinegar dressing.

INGREDIENTS:

  • 2 medium, vine-ripe red tomatoes
  • 2 medium orange tomatoes
  • 2 medium yellow tomatoes
  • 1 bunch scallions, chopped
  • 1/4 cup fresh chopped basil
  • 2 tsp extra-virgin olive oil
  • 3 tbsp balsamic vinegar

PREPARATION:

Cut each tomato into eight wedges and place in a medium bowl or serving dish. Sprinkle chopped scallions and fresh basil over tomatoes.

Whisk together oil and vinegar, or place in a small jar with a tight-fitting lid and shake vigorously. Drizzle vinaigrette over tomatoes and toss gently.

For best tomato flavor, serve at room temperature.

Serves 6.

Per serving: Calories 42, Calories from Fat 15, Total Fat 1.7g (sat 0.2g), Cholesterol 0mg, Sodium 8mg, Carbohydrate 6g, Fiber 1g, Protein 0.7g

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