Herb-Tomato Salad

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<mx2 source= " MasterCook 5.0 " date= " September 05, 2000 " >

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Herb-tomato Salad

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<RcpE name= " Herb-tomato Salad " author= " Weight Watchers, July/August 2000 " >

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<![CDATA[

* Exported from MasterCook *

 

Herb-tomato Salad

 

Recipe By :Weight Watchers, July/August 2000

Serving Size : 4 Preparation Time :0:00

Categories : Salads And Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons red-wine vinegar

4 teaspoons extra-virgin olive oil

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon Dijon mustard

1/4 teaspoon freshly ground pepper

4 tomatoes -- sliced

1 red onion -- thinly sliced and se

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano leaves

1 teaspoon chopped fresh thyme leaves

 

1. Whisk the vinegar, oil, sugar, salt, mustard, and pepper together in a small

bowl.

 

2. Arrange the tomatoes and onion rings on a large plate; drizzle with dressing,

and then sprinkle with the remaining herbs.

 

3. Cover with plastic wrap; let stand at room temperature for 1 hour to allow

the flavors to blend.

 

Per serving: 81 Calories, 5 g T Fat, 1 g Sat Fat, 0 mg Chol, 307 mg Sod, 9 g T

Carb, 2 g Fib, 2 g Prot, 19 mg Calc. POINTS: 2.

 

S(Formatted by):

" KES on 9/5/00 "

Copyright:

" 2000 Weight Watchers International "

 

- - - - - - - - - - - - - - - - - - -

 

 

NOTES : When the summer garden is teaming with fresh, ripe tomatoes, slice and

dress them with this trio of Mediterranean herbs and

tangy vinaigrette. Experiment with various types of tomatoes such as beefsteak,

yellow, and cherry, and different combinations of

herbs, such as thyme, tarragon, and cilantro.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Salads And Vegetables

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</CatS>

<IngR name= " red-wine vinegar " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " sugar " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " Dijon mustard " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " freshly ground pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " tomatoes " qty= " 4 " >

<IPrp>

sliced

</IPrp>

</IngR>

<IngR name= " red onion " qty= " 1 " >

<IPrp>

thinly sliced and separated into rings

</IPrp>

</IngR>

<IngR name= " chopped fresh parsley " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped fresh oregano leaves " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " chopped fresh thyme leaves " unit= " teaspoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

1. Whisk the vinegar, oil, sugar, salt, mustard, and pepper together in a small

bowl.

</DirT>

<DirT>

2. Arrange the tomatoes and onion rings on a large plate; drizzle with dressing,

and then sprinkle with the remaining herbs.

</DirT>

<DirT>

3. Cover with plastic wrap; let stand at room temperature for 1 hour to allow

the flavors to blend.

</DirT>

<DirT>

Per serving: 81 Calories, 5 g T Fat, 1 g Sat Fat, 0 mg Chol, 307 mg Sod, 9 g T

Carb, 2 g Fib, 2 g Prot, 19 mg Calc. POINTS: 2.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 9/5/00 " />

<CpyR>

2000 Weight Watchers International

</CpyR>

<Note>

When the summer garden is teaming with fresh, ripe tomatoes, slice and dress

them with this trio of Mediterranean herbs and tangy

vinaigrette. Experiment with various types of tomatoes such as beefsteak,

yellow, and cherry, and different combinations of herbs,

such as thyme, tarragon, and cilantro. & #013; & #010;

</Note>

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