Saturday, July 17, 2010

Yellow Tomatoes in Spiced Balsamic Vinaigrette

Fresh yellow tomatoes shine in this summer salad! Serve al fresco with veggie burgers and corn on the cob.

Thinly slice 1/4 cup green onions, and place in a large bowl, along with 1 and 1/2 teaspoons minced and seeded jalapeno and 4 yellow tomatoes, each cut into 6 wedges (you want the tomatoes to total about 1 and 1/4 pounds).

Heat 2 and 1/4 teaspoons olive oil in a saucepan over medium-high heat. Add 2 tablespoons grated fresh ginger, 1 and 1/2 teaspoons ground cumin, 1 and 1/2 teaspoons black pepper, 1 teaspoon paprika, 1/2 tsp. ground turmeric, and 2 minced garlic cloves; saute for 1 minute.

Add 6 tablespoons balsamic vinegar (the higher the quality the better!), 1 and 1/2 tablespoons organic brown sugar, and 1/4 tsp. coarse salt; bring to a boil, then continue to cook for 1 minute, stirring frequently.

Pour the balsamic syrup over the tomato mixture, and toss gently to coat. Let come to room temperature before serving.

3/4 cup makes a side serving of 80 calories. You can double this recipe easily!

green onions $0.99
jalapeno $0.20
yellow tomat0 $4.11
ginger $1.40

1 comment:

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance