Tomato Olive Salad Recipe
This salad from Dona Hoffman, of Addison, IL is amazingly simple and surprisingly sweet with a little brown sugar in the dressing. And as an addition, she suggests topping it with either fresh mozzarella or feta cheese.
- 4 cups torn leaf lettuce
- 1/2 cup cherry tomatoes
- 1/3 cup sliced red onion
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons canola oil
- 1 tablespoon red wine vinegar
- 1 tablespoon brown sugar
- 1. In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Yield: 6 servings.
2/3 cup: 74 calories, 6g fat (1g saturated fat), 0mg cholesterol, 98mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein
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