PLATES TO SHARE RECIPES
TOMATO AND RED
ONION SALAD
Choose as you please a variety o f heirloom
and farm stead tom atoes—whole, sliced, and
cut in wedges—fo r a colorjul salad.
PREP: 25 M IN . STAND: 25 M IN .
1
medium red onion,sliced V^inch thick
'/i
cup cider vinegar
'/4
cup sugar
8
cups tomatoes, cut (about 3 lb.)
174
JULY 2008 BETTER HOMES AND GARDENS
1. In medium bowl combine 4 cups
ice cold
w ater
and 2 teaspoons
salt;
stir to dissolve
salt. Add onion slices; stir gently to
separate rings. Let stand 20 minutes; drain.
2
.
Meanwhile, for Sweet-Sour Dressing, in
small bowl whisk together vinegar, sugar,
and 3/4 teaspoon each
salt
and.
freshly
ground black pepper.
In extra-large bowl
combine tomatoes and drained onions.
Add dressing; gently toss to coat. Let stand
5 minutes.
SERVES
6
TO
8
.
EACH SERVING
88cal, 1 gfat (Ogsat. fat), 0 mgchol,
401 mgsodium,20gcarbo,3gfiber,2gpro. Daily
Values: 40% vit.A, 53% vit. C, 3% calcium, 4% iron.
crfyrrcavcTAKFTHF RITP O U T
“ Pairing raw onion with fresh, ripe
tomatoes just tastes like
summertime out on the porch.
Soak the onion slices in salted ice
water before adding to the salad to
make them less harsh and more
sociable. Soaking also firms the
texture and makes the onion
pleasantly crisp.”
®
GARLIC-HERBED BREAD
H ere’s the classic you grew up with, updated
w ith fresh garlic, parsley, and kosher salt.
Look fo r a plum p baguette that is soft and
easy to pull apart.
PREP: 15 M IN . BAKE: 15 M IN . OVEN:375°F
'/i
cup butter, softened
2
Tbsp. snipped Italian (flat-leaf) parsley
1
'/i
tsp. minced garlic (about 3 cloves)
Keep food from sticking to pans, woks, skillets, even waffle irons
I
W W W .p a m
4
yO U .com
i
ConAg-a Foods. Inc All Rights Reserved.
