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Snappy Herbed Tomatoes

June 7, 2010 By The Recipe Mom Leave a Comment
tomatoes

What You Need:

1 pint mini pear tomatoes cut in half
1/4 C of vegetable oil
3 tbsp cider vinegar
1/4 C fresh parsley, minced
1 1/2 tsp fresh basil, minced
1 1/2 tsp fresh oregano, minced
1/2 tsp salt
1/2 tsp sugar

How to Make It:

Put the tomatoes into a salad bowl.
Whisk together the oil and vinegar in a separate bowl until mixed together well.
Add the parsley, basil, oregano, salt and sugar and whisk until the sugar is dissolved.
Pour the mixture over the tomatoes and toss to coat.
Cover the bowl and refrigerate at least 3 hours or overnight.

Makes 4 servings

There’s nothing like fresh ingredients when it comes to making a summer dish. This side dish is no exception. The herb dressing gives these tomatoes a little snap. Cherry tomatoes can also be used in place of or with the pear tomatoes or mix them together for a pretty summer dish.

Filed Under: Recipe Cards, Recipes, Side Dishes, Summer Cooking Tagged With: , , , , , , , , ,

Marinated Summer Garden Salad

April 23, 2010 By The Recipe Mom Leave a Comment
tomscukespep

What You Need:

2 Tbsp vinegar
2 Tbsp salad oil
1/2 tsp sugar
1/2 tsp salt
1/4 tsp celery seeds
1 cucumber, peeled, halved and sliced thin
1 sweet onion, sliced thin
1 C cherry tomatoes, halved
1 green bell pepper, cut into strips

How to Make It:

Place the vinegar, oil, sugar, salt and celery seed into a bowl and whisk until combined.
Gently stir in the cucumber and onion slices.
Add the tomatoes and bell pepper strips and stir gently to coat.
Cover and chill 4 hours or longer being sure to stir occasionally to evenly marinate.

Makes 6 servings

By using those extra vegetables from the garden this salad will keep well under your budget. Use red, yellow or orange bell peppers if you want to give your salad a little color. Make this salad ahead of time as it can be chilled for up to 24 hours before serving.

Preparation Time: approximately 15 minutes
Chilling Time: approximately 4 hours
Total Time: approximately 4 hours 15 minutes

Nutritional Information: (approximate values per serving)
Calories 54; Fat 5g; Saturated fat 1g; Carbohydrates 3g; Fiber 1g; Protein 0g;
Cholesterol 0 mg; Sodium 195 mg

Filed Under: Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , ,

Mint and Veggie Salad

November 14, 2009 By The Recipe Mom Leave a Comment
mixedvegsakad

mixedvegsakadWhat You Need:

1 (16 oz.) pkg. frozen black eyed peas, cook as pkg. directs and drain well
1 (10 oz.) pkg. regular sweet peas, thawed
2 red onions, sliced
2 celery ribs, chopped
1 sweet yellow pepper, chopped
2 carrots, chopped
1/2 C of olive oil
1/3 C white wine vinegar
2 garlic cloves, minced
1 t salt
1/4 t pepper
1 C cherry tomatoes, halved
1/4 lb. bacon, cooked crisp and crumbled
1/3 C of fresh mint, chopped

How to Make It:

Mix together the black eyed peas and sweet peas.
Add the onion, celery, yellow pepper and carrots mixing well.
In a small bowl whisk together the oil and vinegar until blended well.
Blend in the garlic, salt and pepper.
Pour the dressing evenly over the vegetables and toss to coat.
Tightly cover the bowl and refrigerate for at least 4 hours.
Remove the cover and toss again.
Spread the tomatoes over the top of the salad.
Before serving sprinkle the salad with the bacon and mint.

Makes 12 servings

Preparation Time: approximately 20 minutes
Chill Time: approximately 4 hours
Total Time: approximately 4 hours 20 minutes

This brightly colored bit of the south will bring a touch of warmth to your Christmas buffet. Mix and match any vegetables in this salad until you get the right combination to suit your family tastes.

Filed Under: Christmas, Dinner Ideas, Recipe Cards, Side Dishes, Soups and Salads Tagged With: , , , , , , , , , , , , , ,

Colorful Vegetable Mix

June 25, 2009 By The Recipe Mom Leave a Comment
colorful-veggies

colorful-veggiesWhat You Need:

2 carrots, sliced thin
1 head of cauliflower, cut into florets
1 bunch of broccoli, cut into florets
2 C of cherry tomatoes
1 (6 oz.) can small ripe olives, pitted and drained
1 C Italian salad dressing
1 envelope Italian salad dressing mix
1 C feta cheese, crumbled

How to Make It:

Place the carrots into a large serving bowl.
Add the cauliflower and broccoli and toss to combine.
Gently combine the tomatoes and olives into the mixture.
Pour the salad dressing into a small mixing bowl.
Sprinkle in the salad dressing mix and whisk until blended in well.
Pour the mixture over the vegetables, toss and cover the bowl.
Refrigerate at least 4 hours or until very chilled.
Remove from the refrigerator, toss again and sprinkle with the cheese.

Makes 12 servings

This salad tastes better the longer it is chilled. The chilling process give the vegetables time to take on the Italian dressing flavor so the longer it is chilled the stronger the Italian taste will be. Zucchini, cucumbers or summer squash may also be added to this salad.

Filed Under: Recipes, Side Dishes Tagged With: , , , , , , , ,