Petite Pea Tomato Salad

Name: Petite Pea Tomato Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 2 plum tomatoes, seeded and cut into thin strips; 1/2 cup frozen petite peas, thawed; 1 tablespoon olive oil; 1 tablespoon red wine vinegar; 1 tablespoon grated Parmesan cheese; 1 garlic clove, minced; 1 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon dried basil; 1/8 teaspoon pepper; 1-1/2 cups shredded lettuce

From Aurora, Colorado, Janice Mitchell shares, "With it's bright colors this is beautiful on a holiday buffet table, but I also enjoy fixing this simple salad year-round.

Ingredients

2 plum tomatoes, seeded and cut into thin strips
1/2 cup frozen petite peas, thawed
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1-1/2 cups shredded lettuce

Directions

In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce.

Nutrition Facts

1/2 cup: 131 calories, 8g fat (1g saturated fat), 2mg cholesterol, 244mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Strip Salad in Cooking for 2 Summer 2005

Reviews

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kleescraga

Jan 23, 2014

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kleescraga

Jan 23, 2014

I've lost count how often I've made this salad since it came out in Cooking for Two in 2005, especially as a side for caring for others meals. Ingredients are few and always on hand. I am making it this Saturday for a young family with a new baby. When I looked up the recipe, I was surprised to learn no one had rated it. Try it; you'll like it!