Go Back
Print
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Tomato Salad
Course:
Salad
Servings:
6
Calories:
117
kcal
Author:
Becky Gillaspy
Ingredients
6
cups (282g)
Romaine Lettuce
torn into bite-size pieces
2
cups (40g)
Arugula
torn into bite-size pieces
4
medium (492g)
Tomatoes
cut into bite-size pieces; can use red and/or yellow tomatoes
4
medium (60g)
Green Onions (a.k.a. Scallions or Spring Onions)
chopped
3
tablespoons (41g)
Olive Oil
1.5
tablespoons (22g)
Red Wine Vinegar
1/2
tablespoon (9g)
Worcestershire Sauce
1/2
tablespoon (8g)
Swerve Confectioners
substitute another non-calorie sweetener or sugar
1
teaspoon (6g)
Salt
1
teaspoon (0.7g)
Dried Basil
1/4
teaspoon (0.2g)
Dried Thyme
1/2
teaspoon (1.2g)
Ground Black Pepper
1/4
cup (61g)
Feta Cheese Crumbles
Instructions
In a small bowl, prepare the dressing by whisking together the onions, oil, vinegar, Worcestershire sauce, Swerve, salt, basil, thyme, and pepper.
Place the tomato pieces in a bowl and pour the dressing over top. Refrigerator for one hour.
Assemble the salad just before serving by place the lettuce, arugula, and tomato mixture into a bowl and tossing until mixed. Top with feta cheese.
Nutrition
Serving:
170
g
|
Calories:
117
kcal
|
Carbohydrates:
7.8
g
|
Protein:
3.2
g
|
Fat:
9.3
g
|
Fiber:
2.4
g