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August 22, 2016
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Nutrition
Comments Off on Tomato Salad Recipes

Tomato Salad Recipes

« Notes From a TherapistThe World of Radishes »

Ripe, fresh tomato flavor is hard to beat, whether it’s part of some bruschetta or a homemade salsa. If you agree, please enjoy a couple of our favorite summery tomato salad recipes and share your results with #fit815cooks.

Tomato Stack Salad with Corn and Avocado

Calories per serving: 191. Serves 4.

This tomato side salad is the ultimate summer recipe with a stack of colorful tomato slices and avocado topped with fresh herbs, corn, crumbled bacon, and a creamy dressing. Keep the accompanying entrée simple; this salad is the star of the meal.

Ingredients

+ 2 bacon slices, halved

+ 1/4 cup low-fat buttermilk

+ 1 tablespoon finely chopped fresh chives

+ 1 tablespoon finely chopped fresh basil leaves

+ 2 tablespoons mayonnaise

+ 2 teaspoons cider vinegar

+ 1 garlic clove, minced

+ 1/2 teaspoon freshly ground black pepper, divided

+ 2 ears corn, shucked and silks removed

+ cooking spray

+ 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices

+ 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices

+ 1/8 teaspoon kosher salt

+ 1/2 ripe peeled avocado, thinly sliced

+ 4 teaspoons extra-virgin olive oil

Preparation

Preheat the grill to high heat. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels. Combine buttermilk and next 5 ingredients, stirring with a whisk. Stir in 1/4 teaspoon of the black pepper. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.

Green Bean and Tomato Salad with Roasted Tomato Dressing

Calories per serving: 83. Serves 4.

Ingredients

+ 1 large ripe tomato, halved (about 8 ounces)

+ Cooking spray

+ 1 tablespoon chopped fresh basil

+ 1 tablespoon extra-virgin olive oil

+ 2 teaspoons red wine vinegar

+ 1/2 teaspoon sugar

+ 1/2 teaspoon Worcestershire sauce

+ 1/4 teaspoon salt

+ 1/8 teaspoon black pepper

+ 2 cups trimmed green or wax beans (about 1/2 pound)

+ 4 cups torn romaine lettuce

+ 1 cup halved cherry tomatoes

+ 1/4 cup sliced red onion, separated into rings

Preparation

Preheat broiler. Place tomato halves on a broiler pan coated with cooking spray. Broil 10 minutes or until blackened. Let cool 10 minutes; peel and core. Combine roasted tomato, basil, and next 6 ingredients (basil through pepper) in a food processor; process until smooth. Steam beans, covered, 7 minutes or until crisp-tender; rinse with cold water, and drain. Place 1 cup lettuce on each of 4 plates. Arrange beans, cherry tomatoes, and onion over lettuce. Spoon 3 tablespoons tomato dressing over each salad.

The Olympic Tavern
« Notes From a TherapistThe World of Radishes »
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