*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|
|Calories from Fat: 11 (19%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 57
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