Anchovy & Cherry Tomato Salad
From EatingWell: May/June 2013
This anchovy and tomato salad recipe has very few ingredients but absolutely sings with flavor when it’s made with cherry tomatoes picked at their ripest. For the prettiest salad, use a combination of orange, yellow and red tomatoes.
- 1/2 cup chopped fresh chives
- 6 anchovy fillets, finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon whole-grain mustard
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 pints cherry tomatoes, halved
- Whisk chives, anchovies, oil, vinegar, mustard, pepper and salt in a large bowl until well combined. Gently stir in tomatoes.
Per serving: 106 calories; 8 g fat (1 g sat, 6 g mono); 5 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 389 mg sodium; 407 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (30% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 1/2 fat
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- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- May/June 2013