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Petite Pea Tomato Salad

By: Janice Mitchell

"From Aurora, Colorado, Janice Mitchell shares, 'With it's bright colors this is beautiful on a holiday buffet table, but I also enjoy fixing this simple salad year-round."

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 plum tomatoes, seeded and cut into thin strips
1/2 cup frozen petite peas, thawed
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon dried basil
1/8 teaspoon pepper
1 1/2 cups shredded lettuce

Directions

In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce.

Footnotes

Nutritional Analysis: 1 cup equals 131 calories, 8 g fat (1 g saturated fat), 2 mg cholesterol, 244 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat.