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Marinated Tomato Salad
Source: Diabetic Cooking Magazine

Many different types of tomatoes marinated in a vinegar sauce.

Prep Time: 4 hours
Cook Time: 0 minutes
Difficulty: Easy

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
1 Fat , 4 Vegetables
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.
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1 1/2 cup  white wine vinegar
0 1/2 tsp  salt
0 1/4 cup  shallots, chopped
2 tbsp  fresh chives
2 tbsp  fresh lemon juice
0 1/4 tsp  white pepper
2 tbsp  extra virgin olive oil
6 each  fresh plum tomatoes
2 each  yellow tomatoes
2 cup  fresh cherry tomatoes
16 each  yellow tomatoes
  1. 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.
  2. Add tomatoes to marinade and toss well. Cover and let stand at room temperature 2 to 3 hours.
  3. 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.)

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