VF - Tomato, Black Olive, and Red Onion Salad

[Guest guest]

* Exported from MasterCook *

 

Tomato, Black Olive, and Red Onion Salad

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds firm tomatoes

1 red onion

4 ounces pitted black olives

1 tablespoon olive oil -- 1 to 2

salt and freshly ground black pepper

1 to 2 leafy sprigs of fresh basil -- leaves torn or

roughly chopped, optional

 

Slice the tomatoes.

 

Peel and finely slice the red onion.

 

Put the tomatoes and onions into a bowl with the olives, sprinkle the olive oil

and salt and pepper over them, together with the basil if you have some, then,

if possible, leave it to stand for 30 minutes or longer, stirring gently,

occasionally, to give the flavors a chance to blend.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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

 

Per Serving (excluding unknown items): 78 Calories; 6g Fat (71.1% calories from

fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 248mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : I've included this because, being light, colorful, and refreshing, it

seems to complement so many dishes. Indeed, I have found myself suggesting it

as an accompaniment for several of the main course dishes later on.

Nutr. Assoc. : 0 0 0 0 0 0