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Tomatoes w/ Buttermilk Vinaigrette (12)




Source of Recipe


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Tomatoes w/ Buttermilk Vinaigrette (12)

Taste of Home June/July 2013
Reviews rate this recipe 4 of 5 stars.
Exchanges
Prep/Total Time: 20 min.
Yield: 12 servings (3/4 cup each).

I like to make the most of tomatoes when plentiful, and I love an old-fashioned homemade dressing with a summery taste. — Judith Foreman, Alexandria, Virginia

Ingredients:
3/4 cup buttermilk
1/4 cup minced fresh tarragon
1/4 cup white wine vinegar
3 tablespoons canola oil
1-1/2 teaspoons sugar
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
1/4 teaspoon pepper


4 pounds cherry tomatoes, halved
1/3 cup minced fresh chives

Directions:
1. In a small bowl, whisk the first eight ingredients until blended. Refrigerate, covered, until serving.

2. Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives.

3/4 cup equals 79 calories, 4 g fat (trace saturated fat), 1 mg cholesterol, 63 mg sodium, 10 g carbohydrate, 2 g fiber, 2 g protein. ++++ Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.