Mary Carroll: tomato salads

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Three Tomato Salad

Tomato-Corn Salad With Sesame Dressing

Warm Asian Pasta Salad With Pesto And Tomatoes

 

* Exported from MasterCook *

 

Three Tomato Salad

 

Recipe By : Healthy Cooking, Mary Carroll, Star Tribune, 9/2/99

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Dressings Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup thinly sliced mushrooms

2 beefsteak tomatoes -- thickly sliced

1/2 cup yellow pear tomatoes -- halved

1/2 cup red cherry tomatoes -- halved

2 tablespoons minced fresh parsley or basil

1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 teaspoon sugar or honey

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Serves 6

 

Layer mushrooms, then sliced tomatoes in center of large shallow salad bowl

or platter. Ring platter with pear and cherry tomatoes.

 

In small bowl, whisk together parsley or basil, oil, vinegar, sugar,

mustard, salt and pepper. Drizzle over salad. Cover with plastic wrap and

let marinate at room temperature 30 minutes.

 

Star Tribune, Published Thursday, September 2, 1999

 

Nutrition information per serving: Calories 48, Carbohydrates 6 g, Protein

1 g, Fat 3 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 120 mg,

Calcium 8 mg, Dietary fiber 1 g, Diabetic exchanges per serving: 1

vegetable exch., and 1/2 fat exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Tomato-Corn Salad With Sesame Dressing

 

Recipe By : Healthy Cooking, Mary Carroll, Star Tribune, 9/2/99

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Dressings Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 teaspoon toasted sesame oil

2 tablespoons wine vinegar

1 teaspoon Dijon or honey mustard

1/2 teaspoon toasted sesame seeds -- crushed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups diced ripe tomatoes

1/2 cup fresh white or yellow corn kernels

1/3 cup minced fresh parsley

3 small green onions -- minced

2 tablespoons chopped fresh basil leaves

 

Serves 4.

 

This simple-to-prepare salad goes well with pasta dishes or grilled foods.

 

In salad bowl, combine oils, then stir in vinegar, mustard, sesame seeds,

salt and pepper. Let stand 20 minutes at room temperature. Toss dressing

with tomatoes, corn, parsley, onions and basil.

 

Star Tribune, Published Thursday, September 2, 1999

 

Nutrition information per serving: Calories 112, Carbohydrates 9 g, Protein

2 g, Fat 9 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 174 mg,

Calcium 19 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 2

vegetable exch., and 2 fat exch.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Warm Asian Pasta Salad With Pesto And Tomatoes

 

Recipe By : Healthy Cooking, Mary Carroll, 9/2/99, Star Tribune

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Asian noodles such as udon or soba

4 cups fresh basil leaves -- (packed)

1 tablespoon olive oil

2 cloves fresh garlic -- minced

2 tablespoons chopped walnuts

1 tablespoon light-colored miso paste

3 cups coarsely chopped tomatoes

1/2 cup chopped fresh parsley

Grated Parmesan cheese -- optional

 

Serves 4

 

This Asian twist on pesto is deliciously light; toss the fresh tomatoes

into the warm pasta right before serving.

 

Cook pasta in 2 quarts boiling water 8 to 10 minutes until tender but not

mushy. Drain and rinse briefly under lukewarm water. Drain again.

 

In food processor, blend basil, oil, garlic, walnuts and miso to a chunky

paste. Toss with noodles until evenly distributed. Stir in tomatoes and

parsley and toss well. Add Parmesan cheese.

 

Star Tribune, Published Thursday, September 2, 1999

 

Nutrition information per serving: Calories 470, Carbohydrates 90 g,

Protein 19 g, Fat 8 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium

184 mg, Calcium 140 mg, Dietary fiber 6 g, Diabetic exchanges per serving:

6 bread/ starch exch., and 1 1/2 fat exch.

 

© Copyright 1999 Star Tribune. All rights reserved.

 

Converted by MC_Buster.

 

 

 

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