Tortured Tomatoes with Bird Dropping Dressing
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
ripe |
|
| 2 | tablespoons |
blue cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
ripe |
|
| 3E+1 | ml |
blue cheese
crumbled |
|
Directions
Wash the tomatoes in cold water, cut into half inch slices.
Place slices in plastic bag.
Squeeze out any extra air and close the bag tightly.
Lay the bag on a clean plate placed in the sink. Now make a fist and gently pound the tomato slices until they look tortured.
Divide the tortured tomatoes among the four bowls and sprinkle with a half tablespoon of crumbled cheese.
Then, holding a spoon at least 12 inch from the salad bowl, dribble a glob of dressing onto each one.
