Nutrients Per Serving: Calories 72 Total Fat 4 g Saturated Fat 1 g Cholesterol 0 mg Sodium 163 mg Carbohydrate 9 g Dietary Fiber 2 g Protein 2 g
Makes 8 Servings
1 1/2 Cups White Wine or Tarragon Vinegar
1/2 Teaspoon Salt
1/4 Cup Finely Chopped Shallots
2 Tablespoons Finely Chopped Chives
2 Tablespoons Fresh Lemon Juice
1/4 Teaspoon White Pepper
2 Tablespoons Extra Virgin Olive Oil
6 Plum Tomatoes, quartered
2 Large Yellow Tomatoes, sliced horizontally into 1/2 inch thick slices
16 Red Cherry Tomatoes, halved
16 Small Yellow Pear Tomatoes halved
Sunflower Sprouts
1. Combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and pepper; mix well. Gradually whisk in oil well blended.
2. Add tomatoes to marinade; toss well. Cover; let stand at room temperature 30 minutes or up to 2 hours before serving.
3. To serve, divide salad equally among 8 plates. Garnish with sunflower sprouts if desired.