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Creole Tomato Salad

Randy Mayor
Yield 4 servings
Tomatoes are an important ingredient in the Creole cooking of New Orleans. This composed salad is easy to put together yet yields abundant, fresh flavor.

Ingredients

  • Salad:
  • 3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
  • 1 Vidalia or other sweet onion, thinly sliced and separated into rings
  • 1/4 teaspoon salt
  • 1 tablespoon thinly sliced fresh mint
  • 2 teaspoons chopped fresh chives
  • Vinaigrette:
  • 4 teaspoons olive oil
  • 4 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced fresh garlic

Nutrition Information

  • calories 73
  • caloriesfromfat 55 %
  • fat 4.8 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 1.4 g
  • carbohydrate 7.5 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 185 mg
  • calcium 13 mg

How to Make It

  1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.

  2. To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.