Cherry Tomato Salad with Walnut-Tarragon Dressing

recipe
"I use walnut oil to bring a subtle nutty flavor and depth to vinaigrette. In France, where I lived and studied for three years, I bought it from a local artisan who had a stand in our neighborhood market." --Caroline Markunas, New York

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 53
Caloriesfromfat 54 %
Fat 3.2 g
Satfat 0.3 g
Monofat 0.6 g
Polyfat 2.2 g
Protein 1.5 g
Carbohydrate 5.9 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 168 mg
Calcium 18 mg

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons toasted walnut oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 cups halved cherry tomatoes (about 1 1/2 pounds)
1 1/2 tablespoons finely chopped walnuts, toasted
1 1/2 teaspoons chopped fresh tarragon

Preparation

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.

Note:

Caroline Markunas, New York, New York,

Cooking Light

June 2007
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