RSSSliced Tomato Salad
From EatingWell: The EatingWell Diet (2007), The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!
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 servings
Active Time: 15 minutes
Total Time: 15 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | View Complete Nutrition Guidelines»
Ingredients
- 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
Preparation
- Arrange tomato slices on a platter. Top with onion, anchovies, oregano, salt and pepper. Drizzle with oil and vinegar.
Nutrition
Per serving: 44 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 8 g carbohydrates; 3 g protein; 2 g fiber; 300 mg sodium; 403 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 1/2 fat
Recipe Categories
- Health & Diet Considerations
- Diabetes appropriate
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Ease of Preparation
- Easy
- Type of Dish
- Salad, side/appetizer
- Appetizer
- Style/Theme
- Picnic
- Holiday
- Memorial Day
- Labor Day
- July 4th
- Father's Day
- Meal/Course
- Dinner
- Appetizers
- Servings
- 4
- Total Time
- 15 minutes or less
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