"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Low Fat Bread Tomato Salad Recipe

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This recipe for Low Fat Bread Tomato Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-6 med tomatoes
salt
freshly grounded pepper
2 anchovies (optional)
5 scallions
6 oz Ciabatta bread or French baguette
1 clove of garlic
fresh basil
3 T white wine
2 T balsamic vinegar
1/2 T sugar
1 T olive oil

Directions:
Directions:
Wash, dry and slice tomatoes. Add salt and pepper. Cover tomatoes and let rest for 10 minutes.
Meanwhile wash, dry and chop anchovies. Cut off the green part of the scallions except the last 2 inches. Wash, dry and chop them. Dice the bread, peel and scrunch garlic. Take basil leaves to your liking, wash, dry and slice. Put bread into bowl. Mix garlic, white wine and 1 T vinegar. Pour mixture into bowl with bread. Prepare two plates with tomato slices. Mix vinegar, juice from the tomatoes, anchovies, basil leave slices, sugar, oil and onions. Pour mixture over tomatoes. Spread bread dices and some basil leaves evenly across the plates with tomatoes. Makes 2 servings. Serve and Enjoy! 5 WW points

 

 

 

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