End-Of-Summer Tomato Salad Recipe

End-Of-Summer Tomato Salad Recipe photo by Taste of Home

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If you're looking for new ways to use up tomatoes in the garden, be sure to try this recipe. It's one of our favorites.—Carol Birkemeier, Nashville, Indiana

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Diabetic Friendly

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End-Of-Summer Tomato Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

8 small tomatoes (2 pounds), sliced
1/2 cup chopped ripe olives
2 tablespoons olive oil
1 tablespoon white wine vinegar
4 teaspoons Dijon mustard
2 teaspoons sugar
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
Leaf lettuce, optional
1/4 cup minced fresh parsley
1/4 cup chopped green onions

Directions

Arrange tomatoes in a 13-in. x 9-in. dish; sprinkle with olives. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, sugar, garlic, salt and pepper; shake well. Pour over tomatoes.
Cover and refrigerate overnight, turning tomatoes occasionally. Serve on lettuce if desired. Sprinkle with parsley and onions. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 589 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as End-Of-Summer Tomato Salad in Light & Tasty August/September 2001, p10