Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSalads And Dressings - Tomato - Bumper-crop Tomato Salad
Famous Authors (View All Authors)
Salads And Dressings - Tomato -  Bumper-crop Tomato Salad Post by :AuthorityHost Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1842

Click below to download : Salads And Dressings - Tomato - Bumper-crop Tomato Salad (Format : PDF)

Salads And Dressings - Tomato - Bumper-crop Tomato Salad

5 medium ripe tomatoes -- cut in 1" pieces
1 large green pepper -- cut in 1" pieces
1/2 large Vidalia onion -- thinly sliced
Salt and pepper -- to taste
1/4 cup water
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon salad oil
6 slices bacon -- cooked and crumbled


In a bowl, toss together vegetables. Season with some salt and pepper. For the vinaigrette, in a screw-top jar, combine water, sugar, vinegar and oil. Cover. Shake well.

Pour over tomato mixture. Toss to coat. Cover, chill 1 to 4 hours, stirring gently once or twice. Just before serving, transfer to a serving bowl with a slotted spoon. Sprinkle with bacon.
- - - - - - - - - - - - - - - - - -
If you like this book please share to your friends :
NEXT BOOKS

Salads And Dressings - Tomato -  Greek Tomato Salad Salads And Dressings - Tomato - Greek Tomato Salad

Salads And Dressings - Tomato -  Greek Tomato Salad
3 large ripe tomatoes 12 ripe olives, pitted 3/4 cup Feta Cheese 3 Tablespoons wine vinegar 1/2 cup olive oil 1/2 teaspoon oregano 1/2 teaspoon thyme salt and pepper to taste 1 clove garlic Cut tomatoes to bite size. Or use cherry or grape tomatoes. Cut olives in half. Crumble the cheese coarsely . Rub bowl with the garlic. Sprinkle with vinegar and olive oil. Add seasonings and toss. Marinate for at least 4 hours. If longer store in refrigerator until 1-2 hours before serving. Serve at room temperature. This is from a local cookbook called Forum Feasts and the recipe
PREVIOUS BOOKS

Salads And Dressings - Tomato -  Basil Tomatoes With Gorgonzola Salads And Dressings - Tomato - Basil Tomatoes With Gorgonzola

Salads And Dressings - Tomato -  Basil Tomatoes With Gorgonzola
1/4 pound Gorgonzola cheese 6 large tomatoes 1/4 cup shredded basil 3 tablespoons sliced shallot 2 teaspoons fresh lemon juice 2 teaspoons Dijon mustard 1/3 - 1/2 cup olive oil Salt and freshly ground pepper, to taste Freeze cheese for 30 minutes or until firm enough to grate. Slice tomatoes thinly and arrange on a platter. Grate Gorgonzola, then combine with basil and shallot and sprinkle over tomatoes. In a small bowl, whisk together lemon juice, Dijon mustard and olive oil. Season with salt and pepper and pour over tomatoes. Serve at room temperature. SERVES 6 to 8 Copyright 1992
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT