TOMATO-HERB SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Cut 2 pounds mixed tomatoes into wedges. Whisk 1 tablespoon each chopped mixed herbs and lemon juice, 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey, and salt and pepper to taste. Toss with the tomatoes. Top with more herbs.
Nutrition Facts : Calories 84 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 154 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 2 grams, Sugar 7 grams
MARINATED TOMATO SALAD WITH HERBS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
- Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
- Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.
HERB TOASTS AND TOMATO SALAD
This variation of bruschetta features Martha's Roasted Garlic.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Combine herbs, 1/2 teaspoon salt, 1/8 teaspoon pepper, the oil, and roasted garlic, mashing garlic with the back of a fork.
- Arrange bread in a single layer on baking sheets. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
- Toss tomatoes with remaining herb mixture, salt, and pepper. Serve toasts topped with tomato salad.
TOMATO AND HERB SALAD
Great-tasting tomatoes are drizzled with a simple oil-and-vinegar dressing to create a showstopping salad.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In small bowl, beat dressing ingredients with wire whisk until well blended.
- On large platter, arrange tomatoes and onion. Drizzle dressing over tomatoes and onion. Sprinkle with basil, parsley and oregano.
Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
TOMATO BREAD SALAD WITH HERBS
Steps:
- In a bowl whisk together the vinegar, garlic paste and pepper to taste, and whisk in oil until emulsified. Add the remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some d
TOMATO-HERB SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 2 pounds assorted heirloom tomatoes into wedges. Whisk 1 tablespoon each lemon juice and chopped mixed herbs (such as chives, basil and parsley), 2 teaspoons each whole-grain mustard, mayonnaise and olive oil, 1/2 teaspoon honey and salt and pepper to taste in a large bowl. Add the tomatoes and gently toss. Sprinkle with more chopped herbs.
TOMATO AND HERB SALAD
Categories Salad Herb Tomato Side No-Cook Quick & Easy Wheat/Gluten-Free Buffet Lime Mint Summer Healthy Vegan Parsley Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 11
Steps:
- Make vinaigrette:
- In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.
- Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.
- In a bowl combine herbs and scallions and toss with remaining vinaigrette.
- Mound herb mixture on top of tomato slices.
HERBED TOMATO AND POTATO SALAD
Fresh herbs put this pretty potato salad in a class of its own!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h32m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
- Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.
Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 10 mg
HERB TOASTS AND TOMATO SALADS
Make and share this Herb Toasts and Tomato Salads recipe from Food.com.
Provided by Chef mariajane
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Combine herbs, 1/2 teaspoons salt, 1/8 teaspoons pepper, the oil and roasted garlic with the back of a fork.
- Arrange the bread in a single layer on a baking sheet. Brush some of the herb mixture on tops. Bake until edges begin to brown, about 8 minutes.
- Toss tomatoes with remaining herb mixture, salt and pepper. Serve toasts topped with tomato salad.
Nutrition Facts : Calories 186.3, Fat 12.9, SaturatedFat 1.9, Sodium 174.5, Carbohydrate 15.7, Fiber 1.4, Sugar 2.7, Protein 2.6
SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS
Provided by Amanda Hesser
Categories dinner, salads and dressings
Time 20m
Yield Serves 4
Number Of Ingredients 22
Steps:
- In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
- In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
- Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
- Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
- Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
- Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 645 milligrams, Sugar 7 grams, TransFat 0 grams
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