GREEN TOMATO SALAD
Green tomatoes are either nearly impossible to find or in such abundance that farmers at the greenmarket almost give them away. This recipe was inspired by Rachael Ray, who gets green tomatoes from a wholesaler when they're scarce or has a favorite farmer at the Union Square Greenmarket in Manhattan set some aside during the late spring and early summer when they're abundant. You can adjust the amount of peppers to control the heat. And red tomatoes work fine if you can't find green ones.
Provided by Kim Severson
Categories easy, salads and dressings, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place tomatoes in a large mixing bowl and toss with the salt. Transfer to a fine strainer and let drain for 20 to 30 minutes.
- In a shallow dish, combine tomatoes with the cucumber, onion, parsley, mint, chile peppers, lime juice and olive oil. Toss to combine. Add salt and pepper to taste.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 334 milligrams, Sugar 5 grams
GREEN AND RED TOMATO SALAD
Provided by Robert Irvine : Food Network
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Through the feed opening of a running blender, add 1 at a time, the vinegar, shallot, garlic, salt and pepper. Then, leaving the blender running, add the olive oil in a thin stream. Set aside until needed.
- Toss together the lettuce, cabbage, and cucumbers with enough of the dressing to coat, and gently fold in the tomatoes. Serve family style with additional dressing on the side.
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
GREEN PEPPER TOMATO SALAD
My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
TOMATO SALAD WITH FIELD GREENS
Provided by Food Network
Categories appetizer
Time 35m
Yield Yield: 6 servings
Number Of Ingredients 8
Steps:
- Wash the greens well and trim and discard any tough stems.
- Bring a very large pot of water to a boil and add 2 to 3 teaspoons salt. (A large quantity of water is the key to avoiding bitterness.) Have ready a large bowl of iced water. Add the greens to the rapidly boiling water and cook 2 to 3 minutes, until tender but not mushy. Drain in a colander, shaking off excess water and then plunge the hot greens into the iced water. When the greens are cool, remove any ice from the surface and drain in a colander again. Then squeeze out any excess water and place in a bowl in the refrigerator.
- Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator.
- Cut the tomatoes into 1/2 to 3/4-inch slices. Arrange on 6 salad plates or a platter. Top the tomatoes with the cold dressed greens and garnish with shavings of Parmesan cheese. Serve cold or at room temperature.
GREENS AND TOMATO-TOMATO SALAD
Make and share this Greens and Tomato-Tomato Salad recipe from Food.com.
Provided by alleycatb
Categories Salad Dressings
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix salad greens and chopped tomatoes in a bowl.
- for the Croutons.
- butter or brush with oil 4 thick slices Pumpernickel bread.
- sprinkle with salt and dill weed.
- cut into 1/2 inch slices and bake at 400 degrees in a baking pan. stir once or twice. when they are dry and browned about 15 minutes. remove from oven and cool.
- for the dressing.
- mix all the dressing ingredients in a jar and shake till mixed well.
- pour dressing over salad greens and sprinkle with croutons.
- toss and serve.
Nutrition Facts : Calories 165.8, Fat 9.8, SaturatedFat 1.3, Sodium 209.8, Carbohydrate 18.2, Fiber 1.8, Sugar 9, Protein 2.1
GREEN AND RED TOMATO SALAD
Don't turn up your nose at green tomatoes. In this clever recipe, red and green tomatoes are topped with a savory oil and vinegar dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, garlic, cumin and pepper; shake well. Refrigerate., In a large salad bowl, combine the tomatoes, onion and basil. About 30 minutes before serving, drizzle with dressing and toss to coat.
Nutrition Facts :
TOMATO AND GREEN-OLIVE SALAD
Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 4 1/2 cups
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a medium bowl. Let stand 20 minutes before serving. Serve garnished with parsley leaves.
GREEN SALAD WITH MOZZARELLA AND TOMATOES
Make and share this Green Salad With Mozzarella and Tomatoes recipe from Food.com.
Provided by Amis227
Categories Greens
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine lettuce, tomatoes, avocados and cheese together in a large bowl.
- Combine olive oil, vinegar, garlic and spices in a cruet and shake well.
- Pour over salad just before serving and toss.
Nutrition Facts : Calories 342.8, Fat 32.2, SaturatedFat 6.4, Cholesterol 14.8, Sodium 133.3, Carbohydrate 10.5, Fiber 5.9, Sugar 3, Protein 6.6
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
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