Bald Eagle Valley Tomato Salad Recipe - Cooking Index
Bald Eagle Valley Tomato Salad Recipe - Cooking Index
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.
Type: Vegetables| 3 lbs | 1362g / 48oz | Large sun-ripened tomatoes = (abt 4 large tomatoes) |
| 1 cup | 110g / 3.9oz | Diced celery |
| 1/2 cup | 118ml | Apple cider vinegar |
| 1/4 cup | 59ml | Water |
| 1 tablespoon | 15ml | Sugar or honey |
| 1 tablespoon | 15ml | Finely-minced onion |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 15ml | 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.
Per Serving: 60 Cal; 2g Prot; 1g Total Fat (0 Sat. Fat); 14g Carb.; 0mg Chol; 45mg Sod.; 3g Fiber; 9g Sugar.
Source:
"Vegetarian Times, August 2003"
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