grand hyatt tomato salad

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2 recipes below.

 

 

 

* Exported from MasterCook *

 

Summer Tomato Salad with Tomato Water Vinaigrette - Grand Hyatt

 

Recipe By :Executive chef Susan Terry, Grand Hyatt Washington D.C.

Serving Size : 0 Preparation Time :0:00

Categories : Restaurants and Chefs Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

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1 Vine ripened tomato -- peeled, seeded, whole

1 bunch Watercress

1/4 Cucumber -- sliced

2 ounces Feta cheese

2 ounces Tomato water vinaigrette (see recipe)

5 Yellow Teardrop tomatoes -- cut in half

Fresh Thyme

 

Core out the whole tomato, reserving the top piece with the stem to serve as a

“lid.” In a separate bowl, toss the watercress, cucumber and feta with a small

amount of vinaigrette. Spoon into the body of the tomato. Drizzle the tomato

water vinaigrette around the tomato. Garnish with teardrop tomatoes and thyme

sprigs.

 

Description:

" filled with Cucumbers, Feta Cheese and Watercress and served with a Tomato

Water Vinaigrette "

Source:

" picture http://www.californiaheartland.org/archive/hl_540/capital.htm "

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Per Serving (excluding unknown items): 163 Calories; 12g Fat (65.9% calories

from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol;

648mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

 

 

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

 

 

* Exported from MasterCook *

 

Tomato Water Vinaigrette - Grand Hyatt

 

Recipe By :Executive chef Susan Terry, Grand Hyatt Washington D.C.

Serving Size : 0 Preparation Time :0:00

Categories : Restaurants and Chefs Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

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

24 plum tomatoes

1 cup White Vinegar

1 cup Salad Oil

5 Minced Shallots

1 Pinch Salt and White pepper

 

Puree the tomatoes with a small amount of salt. Pour into a strainer lined with

cheese cloth and let drain overnight into a container. The water that drains

from the puree is the tomato water. In a blender, blend the tomato water and

shallots and slowly alternate, adding the oil and vinegar. Season with salt and

pepper.

 

 

 

Description:

" see See Summer Tomato Salad filled with Cucumbers, Feta Cheese and Watercress "

Source:

" http://www.californiaheartland.org/archive/hl_540/capital.htm "

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Per Serving (excluding unknown items): 2309 Calories; 223g Fat (82.7% calories

from fat); 14g Protein; 91g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol;

231mg Sodium. Exchanges: 1/2 Grain(Starch); 13 Vegetable; 43 1/2 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

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