It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Marinated Tomato Salad

Source: Diabetic Cooking Magazine

Many different types of tomatoes marinated in a vinegar sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	123.1

Total Carbs	18.7 g

Dietary Fiber	4.4 g

Sugars	2.5 g

Total Fat	4.9 g

Saturated Fat	0.7 g

Unsaturated Fat	0.9 g

Potassium	1364.3 mg

Protein	5.6 g

Sodium	259.9 mg

Dietary Exchanges 4.9 Fat, 3.6 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.5
1 1/2 cup white wine vinegar 0.5
0 1/2 tsp salt 0.25
0 1/4 cup shallots, chopped 2.0
2 tbsp fresh chives 2.0
2 tbsp fresh lemon juice 0.25
0 1/4 tsp white pepper 2.0
2 tbsp extra virgin olive oil 6.0
6 each fresh plum tomatoes 2.0
2 each yellow tomatoes 2.0
2 cup fresh cherry tomatoes 16.0
16 each yellow tomatoes

Directions

To prepare marinade, combine vinegar and salt in large bowl, stir until salt is completely dissolved. Add shallots, chives, lemon juice, and pepper, mix well. Slowly whisk in oil until well blended.
Add tomatoes to marinade and toss well. Cover and let stand at room temperature 2 to 3 hours.
To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts, if desired. (Or, place all marinated tomatoes on large serving plate.)