Tomato and Onion Salad
To remove skin from tomatoes, place them in boiling water for 30 seconds. Take a paring knife and slice an “X” into the skin at the bottom of the tomato. The skins will come off easily.
INGREDIENTS | YIELDS 4 servings
- 2 large ripe tomatoes, peeled
- 1 large Vidalia onion
- 1 teaspoon fresh basil
- ⅓ cup canola oil
- 4 tablespoons cider vinegar
- 1 tablespoon Splenda
- salt and pepper to taste
Cut up peeled tomatoes into 1″ cubes, removing seeds.
Finely slice the onion, halving the rings.
Combine the tomato wedges and the onion slices.
Add basil, oil, vinegar, salt, pepper, and Splenda.
Cover and refrigerate for 20 minutes before serving.
Per Serving
- Calories: 200
- Fat: 19 grams
- Protein: 1 gram
- Carbohydrates: 6 grams
- Cholesterol: 0 milligrams
Marinating Basics
Allowing ingredients to sit and marinate lets the juices in and enhances the flavor. It's a good idea to do this whenever you're using oils, pepper, and salt on non-leafy vegetables. Tomatoes and onions are perfect candidates for marinating, but spinach, for instance, will turn soggy.
