Herbed Tomato Salad Recipe

Herbed Tomato Salad Recipe

My children love to pick the garden-fresh tomatoes and herbs from our
backyard garden for this salad. They are so proud of themselves when they
put this tasty salad together and serve it to their family.—Judith McGhan,
Perry Hall, Maryland

This recipe is:

Quick

8 Servings
Prep: 15 min. + marinating

Ingredients

1/2 cup minced chives
1/2 cup minced fresh parsley
1/3 cup Crisco® Olive Oil
1/4 cup white vinegar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt, optional
1/4 teaspoon pepper
2-1/2 pounds fresh plum and/or cherry tomatoes

Directions

In a large bowl, combine the first seven ingredients. Cut tomatoes in
half or into wedges; add to dressing and toss. Cover and allow to marinate
for several hours or refrigerate overnight. Toss lightly before serving.
Yield: 8 servings.

Diabetic Exchanges: One 1/2-cup serving (prepared without salt) equals 2
fat, 11 vegetable; also, 112 caloires, 5 mg sodium, 0 cholesterol, 7 gm
carbohydrate, 2 gm protein, 9 gm fat.

Herbed Tomato Salad published in Birds & Blooms August/September 1996, p55

Beth Layman :)