Cherry Tomato Salad with Walnut-Tarragon Dressing

"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

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 54%
  • Fat: 3.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 1.5g
  • Carbohydrate: 5.9g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 168mg
  • Calcium: 18mg

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

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