Better Homes & Gardens - Best of Summer Recipes - - Tiny Tomatoes -

start to fin­ish 20 min­utes

4 cups as­sorted tiny toma­toes

2 cups arugula or wa­ter­cress

1 small fen­nel bulb, quar­tered, cored, and

very thinly sliced (about 1 cup)

1/3 cup chopped fresh Ital­ian pars­ley

2 shal­lots, finely chopped (about 1/4 cup)

1/4 cup olive oil

3 Tbsp. cham­pagne vine­gar

1 tsp. lemon zest

1/4 tsp. salt

1/8 tsp. ground black pep­per

1. In a salad bowl toss to­gether toma­toes, arugula, fen­nel, and pars­ley. For Cham­pagne Vinai­grette, in a screw-top jar com­bine shal­lots, oil, vine­gar, zest, salt, and black pep­per. Cover; shake well. Pour over salad. Makes 12 serv­ings. each serv­ing 58 cal, 5 g fat ( 1 g sat. fat), 0 mg chol, 58 mg sodium, 4 g carb, 1 g fiber, 2 g sug­ars, 1 g pro.

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