| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eat-lf mail, Low fat, Salads/sala |
6 |
Servings |
INGREDIENTS
| 5 |
|
Tomatoes; Ripe, Cut In Wedges |
| 12 |
|
Shallots |
| 1/2 |
ts |
Extra Virgin Olive Oil |
| 2 |
tb |
Sherry Vinegar |
| 3 |
|
Cloves Garlic; Chopped |
| 1 |
ts |
Extra Virgin Olive Oil; *Note |
| 1 |
ts |
Chopped Fresh Thyme |
| 1 |
ts |
Chopped Fresh Oregano |
| 1 |
ts |
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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