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Fruit: Cherry Tomato Salad With Tangy Celery Vinaigrette

Source of Recipe

Abbey Mandel


List of Ingredients

¾ cup finely diced celery (use leaves, too)
¼ cup chopped parsley
¼ cup fresh basil
¼ cup thinly sliced green onions
2 tablespoons plus 2 teaspoons canola oil
2 tablespoons light brown sugar
4 teaspoons red wine vinegar
¾ teaspoon dried oregano leaves
½ teaspoon celery seed
¼ teaspoon salt
Freshly ground pepper
1 pint firm cherry tomatoes, greens removed, cut in half




Recipe

Put celery, parsley, basil, green onions, oil, brown sugar, vinegar, oregano, celery seed, salt and pepper in medium bowl. Mix well. Add tomatoes. Toss well. Salad is best made a day in advance and refrigerated, covered airtight.

To serve, bring to room temperature. Toss well. Taste; adjust seasoning. Makes 4 servings.

PER SERVING: Cal 127 (66% fat) Fat 10 g (trace sat) Fiber 1 g No chol Sodium 182 mg Carb 11 g Calcium 37 mg