Bald Eagle Valley Tomato Salad
3 pounds of large sun-ripened tomatoes, about 4 large tomatoes
1 cup of diced celery
1 cup of apple cider vinegar
1 cup of water
1 tablespoon of sugar or honey
1 tablespoon of finely-minced onion
Salt to taste
Freshly-ground black pepper to taste
1 tablespoon of minced parsley
Cut tomatoes into large, irregular chunks, and place with celery in salad bowl.
Combine vinegar, water, sugar and onion. Stir to dissolve sugar, and infuse about 5 minutes, or until flavors blend. Pour over tomatoes, and add salt and pepper. Stir to coat all pieces of tomato with vinegar mixture. Scatter parsley over top, and serve immediately.
This recipe yields 4 to 6 servings.
Per Serving: 60 Cal; 2g Prot; 1g Total Fat (0 Sat. Fat); 14g Carb.; 0mg Chol; 45mg Sod.; 3g Fiber; 9g Sugar.
Comments: This delightful 1920s church-picnic salad from central Pennsylvania depends on vine-ripe summer tomatoes for much of its flavor. Choose plump, sweet-tasting beefsteak tomatoes. For added zest, sprinkle freshly chopped mint over the salad just before serving.
Formatted for MC7 08-05-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 6 Calories; trace Fat (3.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 0 Vegetable; 0 Fruit.
Vegetarian Times, August 2003
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