Red, White And Blue Salad Recipe
Servings: 4
Ingredients
- 4 x servings
- 4 lrg ripe tomatoes, about 1 1/4 pounds
- 2 med -sized red onions, about 3/4 lb. (or possibly you could choose one of the infamous sweet onions)
- 1 Tbsp. Sherry wine vinegar
- 1/2 tsp finely minced garlic
- 3 Tbsp. extra-virgin extra virgin olive oil
- Â Â Sea salt and freshly grnd pepper to taste
- 1/4 lb blue cheese, at room temperature
- 2 Tbsp. finely minced chives and/or possibly basil (would you believe tarragon)
- 1 x Core the tomatoes and use a serrated knife to make thick slices. Peel the
Directions
- Onions and slice them about 1/4 inch thick. Arrange alternate and slightly overlapping sliced tomatoes and onions on serving plates.
- Combine the vinegar, garlic, oil, salt and pepper. Blend well with a wire whisk. Crumble the cheese and add in it into the dressing (that should be lumpy).
- Pour the dressing over the tomatoes and onions, sprinkle with the fresh herbs, and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 221 | |
| Calories from Fat 164 | 74% |
| Total Fat 18.61g | 23% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 404mg | 17% |
| Potassium 474mg | 14% |
| Total Carbs 7.43g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.56g | 3% |
| Protein 7.6g | 12% |
