Try this Tomato Salad with Roasted Shallots (r T) recipe, or contribute your own.
Suggest a better description*NOTE: Original recipe used 6 Tbsp extra virgin olive oil Cut ends off shallots and remove papery skin. Place them into a sprayed nonstick roasting pan, drizzle shallots with 1/2 tsp olive oil. Roast shallots in 300F oven for about 1 hr uncovered. When done remove and rough chop. Cut tomatoes into wedges and place in bowl with rough chopped roasted shallots. In a small bowl with the rest of the ingredients, make vinaigrette and whisk to mix well. Pour over salad. Toss. Let sit for 2 or more hours for flavors to meld. Serve at room temp. This was really, really good!! NOTES : Cal 66, Fat 1.5g, Carb 12.9g, Fib 1.2g, Pro 2.1g, Sod 14mg, CFF 18.5%. Recipe by: Caprial Pence Posted to Digest eat-lf.v097.n016 by Reggie Dwork
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 57 | ||
Calories from Fat: 11 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.9mg | 0 % | |
Potassium 209.6mg | 6 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 10.6g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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