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Petite Pea Tomato Salad

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.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • kleescraga
    Jan 23, 2014

    null

  • 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!