I came up with this garden-fresh salad to showcase the heirloom tomatoes and peppers we raised for our stall at the farmers market. Try out other types of basil, such as lemon, lime, licorice and even cinnamon.
—SUE GRONHOLZ BEAVER DAM, WI
START TO FINISH:15 MIN. • MAKES: 4 SERVINGS
1/4 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons sugar
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
2 large heirloom tomatoes, cut into 1/2-inch pieces
1 medium sweet yellow pepper, cut into 1/2-inch pieces
1/2 small red onion, thinly sliced
1 tablespoon chopped fresh basil
In a large bowl, whisk the first seven ingredients until blended. Add the remaining ingredients; toss gently to combine.
Per 1 cup: 162 cal., 14g fat (2g sat. fat), 0 chol., 449mg sod., 10g carb. (5g sugars, 2g fiber), 1g pro.
Diabetic Exchanges: 3 fat, 1 vegetable.
DID YOU KNOW?
Heirloom tomatoes are generally considered to be any variety that has been passed down for several generations for its unique qualities. From large green zebra-striped fruits to small cherries almost black in color, try a new one in your next salad.