Title: Tomato Salad with Corn and Basil (Hl)
Categories: Side-, Sal
Yield: 4 Servings

2 tb Extra-virgin olive oil
1 tb White wine vinegar
1 Shallot; minced
Salt and pepper
1 lb Mixed tomatoes; all
-different sizes and colors
1/2 c Corn kernels
12 Fresh basil leaves

In a small bowl whisk together olive oil, wine vinegar and shallot. Season
well with salt and pepper. Set aside for 15 minutes for the flavors to
blend.

Core large tomatoes. Halve through the stem end, lay cut side down and
slice thinly. Halve cherry tomatoes. Arrange tomatoes attractively on a
large serving platter, interspersing the different colors and putting the
cherry tomatoes on top. Sprinkle corn kernels over the tomatoes. Tear basil
leaves in small pieces and scatter over all. Spoon dressing evenly over
salad.

Yield: 4 servings

Nutritional information: 105 calories and 7 grams of fat

Courtesy of Janet Fletcher's "Fresh From the Farmers' Market"

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: RECIPE FOR HEALTH SHOW #RHH017

Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997