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Saturday, July 23 2016


1 - medium red onion
, very thinly sliced and cut up (1 cup)
1/3 - cup white wine vinegar
1 - tablespoon organic cane sugar
3/4 - teaspoon salt
2 - teaspoons Dijon-style mustard
2 - tablespoons white balsamic vinegar
1/2 - teaspoon freshly ground black pepper
1/4 - cup extra-virgin olive oil
2 1/2 - pounds ripe red, yellow, green, and/or orange tomatoes, cut into wedges
Microgreens (optional)
Place onion slices in a medium heatproof bowl; set aside. In a small saucepan warm the white wine vinegar, sugar, and 1/2 teaspoon of the salt over medium heat, stirring to dissolve sugar. Pour over onions; toss to coat. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
For dressing, in a small bowl whisk together the mustard, white balsamic vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place tomatoes in a large bowl. Add dressing and toss to coat. Top with drained pickled onions and microgreens.
Nutrition Facts (Summer Tomato Salad)
Per serving: 83 kcal cal., 6 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 117 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:57 am   |  Permalink   |  0 Comments  |  Email

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