Tomato Salad
Recipe: #2755
November 19, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Onions, Peppers, Brunch, July 4th Picnic, Gluten-Free, Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"I love do ahead salads and this one is so easy. Great for picnic or BBQ. I like to use onion rings instead of dicing them. If you wish add some chicken or other meat. Use other veggies from the garden like cukes. This is a basic recipe."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (258.1 g)
- Calories 276.4
- Total Fat - 21.1 g
- Saturated Fat - 6.2 g
- Cholesterol - 30.2 mg
- Sodium - 35.5 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 2.3 g
- Sugars - 10.7 g
- Protein - 8.6 g
- Calcium - 30.1 mg
- Iron - 1.3 mg
- Vitamin C - 35.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the tomatoes, onion, peppers and celery in a bowl.
Step 2
Whisk together the vinegar, honey, cloves, hot sauce,salt and pepper all the while slowly pouring in the oil.
Step 3
Pour the dressing into the vegetables, gently mix.
Step 4
Place in fridge for at least 4 hours.
Step 5
Drain the salad of excess dressing Leave at room temperature for 20 minutes before serving.
Tips
No special items needed.
2 Reviews
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