Title: Tomato Salad with Roasted Shallots
Categories: Eat-lf mail, Low fat, Salads/sala
Yield: 6 Servings

5 Tomatoes; Ripe, Cut In
-Wedges
12 Shallots
1/2 ts Extra Virgin Olive Oil
2 tb Sherry Vinegar
3 Cloves Garlic; Chopped
1 ts Extra Virgin Olive Oil;
-*Note
1 ts Chopped Fresh Thyme
1 ts Chopped Fresh Oregano
1 ts Cracked Black Pepper; Or To
-Taste
Salt; To Taste

*NOTE: Original recipe used 6 Tbsp extra virgin olive oil

Cut ends off shallots and remove papery skin. Place them into a sprayed
nonstick roasting pan, drizzle shallots with 1/2 tsp olive oil. Roast
shallots in 300F oven for about 1 hr uncovered. When done remove and rough
chop.

Cut tomatoes into wedges and place in bowl with rough chopped roasted
shallots.

In a small bowl with the rest of the ingredients, make vinaigrette and
whisk to mix well. Pour over salad. Toss. Let sit for 2 or more hours for
flavors to meld. Serve at room temp.

This was really, really good!!

NOTES : Cal 66, Fat 1.5g, Carb 12.9g, Fib 1.2g, Pro 2.1g, Sod 14mg, CFF
18.5%.
Recipe by: Caprial Pence

Posted to Digest eat-lf.v097.n016 by Reggie Dwork on
Jan 16, 1998