Yellow pear and cherry tomato salad
Nutrition Facts
Serving Size About 3/4 cup
Calories 45
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 0 g | |
| Total fat | 0 g | |
| Sodium | 125 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 1.5 g | |
| Protein | 1.5 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Simple and tasty, this low-fat, low-sodium tomato salad adds bright colors to the table.
Ingredients
(Serves 6)For the vinaigrette
- 2 tablespoons sherry vinegar or red wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
For the salad
- 1 1/2 cups yellow pear tomatoes, halved
- 1 1/2 cups orange cherry tomatoes, halved
- 1 1/2 cups red cherry tomatoes, halved
- 4 large fresh basil leaves, cut into slender ribbons
Directions
To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. Then add the olive oil, salt and pepper and whisk until well blended.
In a large serving or salad bowl, toss together all the tomatoes.
Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly.
Serve immediately.
Last Updated: August 15th, 2023