Tomato Olive Salad Recipe
Tomato Olive Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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
  • DRESSING:
  • 2 tablespoons vegetable oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon brown sugar

Directions

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. Serve immediately. Yield: 6 servings.
Originally published as Tomato Olive Salad in Simple & Delicious January/February 2007, p19

Nutritional Facts

2/3 cup: 74 calories, 6g fat (1g saturated fat), 0 cholesterol, 98mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein.

  • 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
  • DRESSING:
  • 2 tablespoons vegetable 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. Serve immediately. Yield: 6 servings.
Originally published as Tomato Olive Salad in Simple & Delicious January/February 2007, p19

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