Easy Tomato-Orange Salad Recipe

2012-03-31
  • Yield : 1 bowl
  • Servings : 3-4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

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Nutritional Info

This information is per serving.

  • Calories

    277
  • Protein

    12.7 g
  • Carbohydrate

    32.6 g
  • Fat

    11.6 g
  • Cholesterol

    0 mg
  • Calcium

    103 mg
  • Fibre

    7.1 g
  • Sodium

    275 mg

Easy tomato-orange salad recipe.

Very healthy and tasty vegetable salad. An excellent choice for vegetarians! Let me tell you few words about tomatoes.
Look for firm, unblemished tomatoes with good red color. Size doesn’t indicate quality.

To Store Tomatoes:

If not fully ripe, leave them, stem ends up, at room temperature out of sunlight until they turn red. Then refrigerate and use within 1-2 days.

To Prepare:

It is not necessary to peel tomatoes before using them. Simply rinse in cold water. If you wish to peel them, please see below.

Peeling Tomatoes:

Dip tomato in boiling water for a minute, then into cold water. Or, with a long-handled fork, rotate tomato over the flame until skin pops. With a sharp knife, pull away loosened skin. Cut out stem end.

To Cook Tomatoes:

Use tomatoes in recipes for vegetables, or in soups and main dishes.

Seasoning:

Basil, celery seed, chives, parsley, oregano, tarragon, thyme, coarsely ground black pepper.

To Serve Tomatoes:

Eat fresh in salads, as a sandwich filling or as a cooked vegetable.

Tomatoes Provencal Recipe

Ingredients: 4 medium-size tomatoes, 1/2 cup fresh breadcrumbs, 1 clove garlic, peeled and crushed, 2 teaspoons unsalted butter, salt and freshly ground black pepper


Instructions: Cut the tomatoes in half and season the cut surface with salt and black pepper. In a small nonstick skillet, melt the butter. In a medium mixing bowl, combine melted butter, breadcrumbs, garlic, and seasoning. Mix well. Place one-fourth of the mixture on each tomato and cook under a moderately hot broiler until breadcrumbs are golden brown and tomatoes heated through. Serve tomatoes hot.

Fresh-Tomato Salad Dressing Recipe

Makes 1 cups (250 ml)

A low-fat dressing without sugar or emulsifiers. Although this dressing will keep a few days in the refrigerator, it is best when used promptly.

Ingredients: 1 cup (250 ml) tomato sauce, chilled, 1 tablespoon olive oil, 1 tablespoon Chinese rice vinegar, minced fresh basil or tarragon, as a garnish

Instructions: In a small mixing bowl, combine tomato sauce, olive oil, and vinegar. taste, and add more oil or vinegar, if desired. Garnish with fresh basil or tarragon. If you like to prepare healthy salads, you may also like Healthy Waldorf Salad

And, finally, here is the main tomato salad recipe. Enjoy it!

Easy Tomato-Orange Salad Recipe

Ingredients

  • 1 small orange, peeled and chopped, juice reserved
  • 5 large tomatoes, sliced
  • 1 cucumber, peeled and cubed
  • 1 teaspoon vegetable oil
  • 1 teaspoon white wine vinegar

Method

Step 1

On a serving platter arrange chopped orange, cucumber, and tomato slices.

Step 2

Add oil and vinegar to reserved orange juice and, using a wire whisk, beat until combined. Pour over vegetables. Mix to combine. Serve immediately.

Comment (1)

  1. posted by Silvia Pasticci on November 18, 2013

    Congratulations for your fantastic salad!

      Reply

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