Marinated Three-Tomato Salad

recipe
Fresh herbs and white wine vinegar (both with practically 0 carbs) flavor this colorful salad. Yellow cherry tomatoes are seasonal, so if you can't find them at your supermarket, add 2 additional cups of red cherry tomatoes.

Yield:

4 servings (serving size: 1/2 cup lettuce and 1 cup tomato mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 81
Caloriesfromfat 0.0 %
Fat 4 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 10.9 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 200 mg
Calcium 31 mg

Ingredients

2 cups halved red cherry tomatoes
2 cups halved yellow cherry tomatoes
1/2 cup chopped cucumber
1/2 cup chopped red onion
1/4 cup white wine vinegar
1 tablespoon dried tomato sprinkles
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 cups shredded romaine lettuce

Preparation

1. Combine red and yellow tomatoes, cucumber, and onion in a large bowl.

2. Combine vinegar and next 7 ingredients in a small bowl; stir with a whisk until combined. Pour over tomato mixture, stirring gently to coat. Cover and chill 1 hour.

3. Divide shredded lettuce among 4 salad plates; spoon tomato mixture over lettuce.

carbo rating: 8

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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