Tomato-Rosemary Salad
A simple, yet scrumptious salad that can accompany any meal you prepare for dinner.
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
|
|
| 1 | each |
onions
red |
|
| 2 | teaspoons |
rosemary leaves
fresh, finely chopped |
|
| ¼ | cup |
parsley leaves
italian, fresh, finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
vegetable oil
olive, virgin |
*
|
| 1 | x |
vinegar
balsamic |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
|
|
| 1 | each |
onions
red |
|
| 1E+1 | ml |
rosemary leaves
fresh, finely chopped |
|
| 59 | ml |
parsley leaves
italian, fresh, finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
vegetable oil
olive, virgin |
*
|
| 1 | x |
vinegar
balsamic |
*
|
Directions
Cut tomatoes into ½-inch dice. Chop red onion into ¼ inch pieces. Combine tomatoes, onion, rosemary, parsley and salt to taste. Toss with vinaigrette dressing composed of 3 parts olive oil and 1 part balsamic vinegar.
Makes 4 servings.
Each serving contains about: 119 calories; 84 mg sodium; 0 cholesterol; 10 grams fat; 7 grams carbohydrates; 1 gram protein; 0.79 gram fiber.
