Colorful Tomato Salad With Rose Water Dressing Recipes

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COLORFUL TOMATO SALAD WITH ROSE WATER DRESSING



Colorful Tomato Salad with Rose Water Dressing image

This is a fresh salad my husband and I eat a lot during the warm summer days. Garnish with peanuts or pine nuts.

Provided by carolfromsweden

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon chopped fresh mint
2 teaspoons red wine vinegar
2 teaspoons water
1 teaspoon rose water
salt and ground black pepper to taste
4 large tomatoes, chopped
1 red onion, chopped
1 cucumber, chopped
1 small green bell pepper, chopped
½ cup chopped sun-dried tomatoes

Steps:

  • Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
  • Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 16.3 g, Fat 0.7 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 191.9 mg, Sugar 9.8 g

COLORFUL TOMATO SALAD WITH ROSE WATER DRESSING



Colorful Tomato Salad with Rose Water Dressing image

This is a fresh salad my husband and I eat a lot during the warm summer days. Garnish with peanuts or pine nuts.

Provided by carolfromsweden

Categories     Tomato Salad

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon chopped fresh mint
2 teaspoons red wine vinegar
2 teaspoons water
1 teaspoon rose water
salt and ground black pepper to taste
4 large tomatoes, chopped
1 red onion, chopped
1 cucumber, chopped
1 small green bell pepper, chopped
½ cup chopped sun-dried tomatoes

Steps:

  • Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
  • Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 16.3 g, Fat 0.7 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 191.9 mg, Sugar 9.8 g

COLORFUL TOMATO SALAD WITH ROSE WATER DRESSING



Colorful Tomato Salad with Rose Water Dressing image

This is a fresh salad my husband and I eat a lot during the warm summer days. Garnish with peanuts or pine nuts.

Provided by carolfromsweden

Categories     Tomato Salad

Time 30m

Yield 4

Number Of Ingredients 10

1 tablespoon chopped fresh mint
2 teaspoons red wine vinegar
2 teaspoons water
1 teaspoon rose water
salt and ground black pepper to taste
4 large tomatoes, chopped
1 red onion, chopped
1 cucumber, chopped
1 small green bell pepper, chopped
½ cup chopped sun-dried tomatoes

Steps:

  • Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
  • Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 16.3 g, Fat 0.7 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 191.9 mg, Sugar 9.8 g

SHAVED ASPARAGUS AND RADISH SALAD



Shaved Asparagus and Radish Salad image

An easy salad to put together, this is a celebration of the first asparagus of the season, which is sweet enough to eat raw. Omit the anchovy in the dressing if you wish, but it's there to provide a boost of flavor, not to taste fishy. Any type of radish will work but, for a really vibrant salad, look for the many colorful varieties of daikon radish available at many farmers' markets.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons fruity, flavorful extra-virgin olive oil
Zest of 1 lemon
2 tablespoons lemon juice
4 anchovy fillets, rinsed, blotted and roughly chopped
Salt and pepper
1 pound asparagus, medium-thick spears if possible
1 cup thinly sliced daikon radish or other radish, preferably a mixture of colors (or more to taste)

Steps:

  • In a small bowl, whisk together olive oil, lemon zest, lemon juice and anchovy. Season the dressing with salt and pepper.
  • Snap off and discard the tough end of each asparagus spear. Using a sharp knife, slice asparagus lengthwise into ribbons. For skinny asparagus, just halve lengthwise.
  • Place sliced asparagus in a large salad bowl. Toss with salt and pepper, then add the dressing and toss to coat.
  • For each serving, place a handful of dressed asparagus on a plate. Surround with slices of colorful radish, and tuck a few more slices among the asparagus ribbons. Sprinkle radishes lightly with salt.

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