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Garlicky Tomato Salad
10 min prep time
10servings
Recipe by
Robyn Webb
Source
The Perfect Diabetes Comfort Food Collection
Photo by
Renée Comet
How to Make Garlicky Tomato Salad
Plum and cherry tomatoes taste good year-round, so you can enjoy this salad anytime. In the summer, feel free to substitute yellow or heirloom tomatoes. Grilled shrimp is superb in this salad, so add it if you want to turn this into a main dish. Try this with sliced mint leaves in place of the basil or use half mint and half basil.
10 min prep time
10servings
1 cup
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Step-By-Step Instructions:
- Place a layer of lettuce leaves on a serving platter or on four plates and arrange the sliced tomatoes. Place the cherry tomatoes on top.
- Whisk together the garlic, vinegar, mustard, oil, salt, and pepper and pour over the tomatoes.
- Scatter the basil leaves and the pumpkin and sunflower seeds over the tomatoes and serve at once.
Nutrition facts
10 Servings
-
Serving Size
1 cup
- Amount per serving Calories 120
-
Total Fat
9g
- Saturated Fat 1.3g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 140mg
-
Total Carbohydrate
8g
- Dietary Fiber 3g
- Total Sugars 4g
- Added Sugars 0g
- Protein 3g
- Potassium 520mg
- Phosphorous 105mg
Ingredients
large head butter lettuce (large leaves torn into smaller pieces)
1
small roma tomatoes (or 2 large) (sliced)
4
cherry tomatoes (halved)
20
large garlic (very finely chopped)
1 clove
red wine vinegar
2 tsp
Dijon Mustard
1/2 tsp
olive oil
2 tbsp
Kosher Salt
1/4 tsp
freshly ground black pepper
1/4 tsp
fresh basil leaves (thinly sliced)
16
toasted pumpkin seeds
1 tbsp
sunflower seeds
1 tbsp
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