| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eat-lf mail, Low fat, Salads/sala | 6 | Servings | ||
INGREDIENTS
| 5 | Tomatoes, Ripe Cut In | |
| Wedges | ||
| 12 | Shallots | |
| 1/2 | t | Extra Virgin Olive Oil |
| 2 | T | Sherry Vinegar |
| 3 | Cloves Garlic, Chopped | |
| 1 | t | Extra Virgin Olive Oil |
| *Note | ||
| 1 | t | Chopped Fresh Thyme |
| 1 | t | Chopped Fresh Oregano |
| 1 | t | Cracked Black Pepper, Or To |
| Taste | ||
| Salt, To Taste |
INSTRUCTIONS
NOTE: Original recipe used 6 Tbsp extra virgin olive oil Cut ends off shallots and remove papery skin. Place them into a sprayed nonstick roasting pan, drizzle shallots with 1/2 tsp olive oil. Roast shallots in 300F oven for about 1 hr uncovered. When done remove and rough chop. Cut tomatoes into wedges and place in bowl with rough chopped roasted shallots. In a small bowl with the rest of the ingredients, make vinaigrette and whisk to mix well. Pour over salad. Toss. Let sit for 2 or more hours for flavors to meld. Serve at room temp. This was really, really good!! NOTES : Cal 66, Fat 1.5g, Carb 12.9g, Fib 1.2g, Pro 2.1g, Sod 14mg, CFF 18.5%. Recipe by: Caprial Pence Posted to Digest eat-lf.v097.n016 by Reggie Dwork <reggie@reggie.com> on Jan 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 594
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 252.1mg
Potassium: 2803.5mg
Carbohydrates: 137.2g
Fiber: <1g
Sugar: 1.8g
Protein: 20.5g