Spring Forward.. and Thinking Green! Green and Red Tomato Salad Healthy Recipes from Too Much Girls

Green and Red Tomato Salad

Ingredients:

Salad:

1/2 head iceberg lettuce, rinsed, dried, cut into strips
1/2 head red cabbage, rinsed, dried, cut into strips
2 English cucumbers, peeled and sliced into 1/8-inch discs
4 medium red tomatoes, cut into wedges
4 medium green tomatoes, cut into wedges
2 green onions, sliced
1/8 slice cantaloupe, sliced thinly into 1/8-inch slices

Salad Dressing:

1/8 cup wine vinegar
1 shallot, quartered
1 garlic clove, lightly crushed, then minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil

Directions:

Through the feed opening of a running blender, add 1 at a time, the vinegar, shallot, garlic, salt and pepper. Then,
leaving the blender running, add the olive oil in a thin stream. Dressing will yield enough for lightly coating the tossed salad and bottling and saving the rest in the refrigerator.

Toss together the lettuce, cabbage, green onions, cucumbers, and cantaloupe with 4 teaspoons of dressing to coat. Plate green and red sliced tomatoes fanned on the plate, and topped to the side with the salad, layering as a garnish the cantaloupe and cucumber. Serve family style with additional dressing on the side.

Servings - Makes 4 servings
Per serving = 1/4recipe = POINTS® value 2*