Tomato and scallion salad with raspberry vine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Ripe Tomatoes, sliced | |
| Salt | ||
| Ground Pepper | ||
| 2 | teaspoons | Sugar |
| 3 | tablespoons | Raspberry Vinegar |
| 3 | Scallions, thinly sliced | |
| ¼ | cup | Parsley, coarsley chopped |
Directions
Sprinkle tomatoes with salt, pepper and sugar, then with raspberry vinegar.
Toss in scallions and parsley and serve.
Per Serving: Calories: 55, Protein: 2g, Carbohydrates: 13g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 555mg, Fiber: 4g.
Source: San Francicso Chronicle Typed by Katherine Smith From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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