Sliced Tomato Salad
Mmmmmmm anchovies—you either love them or hate them. If you fall into the former camp you'll be fighting for the little fillets on this salad. If not, leave them off and you still get a lovely oregano-flecked sliced tomato salad—the essence of summer.
- 4 tomatoes, sliced
- 1/4 cup thinly sliced red onion
- 8 anchovies
- 1/2 teaspoon dried oregano
- Salt & freshly ground pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- Arrange tomato slices on a platter. Top with onion, anchovies, oregano, salt and pepper. Drizzle with oil and vinegar.
Per serving: 44 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 300 mg sodium; 403 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 1 1/2 fat
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