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Heirloom Tomato Salad Recipe

Photo by: Taste of Home

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This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jessie Apfel of Berkeley, California

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6 Servings
Prep: 20 min. + chilling

Ingredients

2 cups torn fresh spinach
2 cups sliced multicolored heirloom tomatoes
1 cup red and yellow cherry tomatoes, halved
1 cup sliced red onion
DRESSING:
3 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon each dried basil, oregano, thyme and sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon dried parsley flakes

Directions

In a large bowl, combine the spinach, tomatoes and onion. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 6 servings.

Nutrition Facts: 2/3 cup equals 79 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 8 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Heirloom Tomato Salad published in Light & Tasty August/September 2006, p43

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