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Name: Salad of Many Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3/4 c Plain lowfat yogurt; 1/2 ts Black Pepper; freshly ground; 1/2 ts Sugar; 1 bn Chives; minced; 3 lb Ripe tomatoes; 3 tb olive oil; 2 ts Salt; 3 tb Sherry vinegar

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INGREDIENTS

3/4 c Plain lowfat yogurt
1/2 ts Black Pepper; freshly ground
1/2 ts Sugar
1 bn Chives; minced
3 lb Ripe tomatoes
3 tb olive oil
2 ts Salt
3 tb Sherry vinegar

Servings

INSTRUCTIONS

For the tomatoes, choose the greatest variety possible--different sizes and shapes- (for example, red, yellow, striped, cherry, beefsteak, plum, pear, etc.) Two hours ahead of time, place the yogurt in a strainer lined with a coffee filter and set over a bowl. Place in the refrigerator and let yogurt drain for two hours. At serving time, cut large tomatoes into chunks or wedges; cut small tomatoes in half or quarters. Place all tomatoes in large bowl. Place vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt. Drizzle in olive oil while whisking so as to form an emulsion. Pour over tomatoes, add chives, and stir. Serve over pieces of toasted country bread. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/21/96 show Recipe By : TOO HOT TAMALES SHOW #TH6301 Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:28:28 -0600 (CST) From: Pat Asher

NOTES

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Salad of Many Tomatoes

3/4 c Plain lowfat yogurt
1/2 ts Black Pepper; freshly ground
1/2 ts Sugar
1 bn Chives; minced
3 lb Ripe tomatoes
3 tb olive oil
2 ts Salt
3 tb Sherry vinegar

For the tomatoes, choose the greatest variety possible--different sizes and  shapes- (for example, red, yellow, striped, cherry, beefsteak, plum, pear,  etc.) Two hours ahead of time, place the yogurt in a strainer lined with a  coffee filter and set over a bowl. Place in the refrigerator and let yogurt  drain for two hours.    At serving time, cut large tomatoes into chunks or wedges; cut small  tomatoes in half or quarters. Place all tomatoes in large bowl. Place  vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt.  Drizzle in olive oil while whisking so as to form an emulsion. Pour over  tomatoes, add chives, and stir. Serve over pieces of toasted country bread.    Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights  Reserved 10/21/96 show  Recipe By     : TOO HOT TAMALES SHOW #TH6301    Posted to MC-Recipe Digest V1 #272    Date: Thu, 31 Oct 1996 17:28:28 -0600 (CST)    From: Pat Asher <asher@mcs.com>

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 6 Servings

Calories: 85
Calories from Fat: 24 (28%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.4g
Cholesterol 1.8mg		1 %
Sodium 34.1mg		1 %
Potassium 630.6mg		17 %
Total Carbohydrate 13.3g		4 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 10.1g
Protein 3.8g		5 %
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.

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Calories per serving: 85

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