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Green and Red Tomato Salad Recipe

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Don't turn up your nose at green tomatoes. In this clever recipe, red and green tomatoes are topped with a savory oil and vinegar dressing.
TOTAL TIME: Prep: 15 min. + standing
MAKES:18 servings
TOTAL TIME: Prep: 15 min. + standing
MAKES: 18 servings

Ingredients

  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 3 medium red tomatoes, diced
  • 3 medium green tomatoes, diced
  • 1 medium red onion, thinly sliced into rings
  • 3 tablespoons minced fresh basil

Nutritional Facts

One 1/2-cup serving equals 63 calories, 6 g fat (0 saturated fat), 0 cholesterol, 4 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, garlic, cumin and pepper; shake well. Refrigerate.
  2. In a large salad bowl, combine the tomatoes, onion and basil. About 30 minutes before serving, drizzle with dressing and toss to coat. Yield: 18 servings.
Originally published as Green and Red Tomato Salad in Country Woman July/August 1996, p36

Nutritional Facts

One 1/2-cup serving equals 63 calories, 6 g fat (0 saturated fat), 0 cholesterol, 4 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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