SWEET TOMATO SALAD RECIPES RECIPES

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CHRISSY'S SWEET 'N' SOUR TOMATO SALAD RECIPE | ALLRECIPES



Chrissy's Sweet 'n' Sour Tomato Salad Recipe | Allrecipes image

An easy-to-prepare, delicious sweet and sour tomato salad just right to complement any meal--or eat alone!

Provided by christine

Categories     Salad    Vegetable Salad Recipes    Tomato Salad Recipes

Total Time 30 minutes

Prep Time 30 minutes

Yield 6 servings

Number Of Ingredients 6

7 tomatoes
1 small yellow onion
½ cup white sugar
½ cup distilled white vinegar
½ cup vegetable oil
salt and pepper to taste

Steps:

  • Thinly slice the tomatoes. Cut the onion in half through root end, then thinly slice into half-circles.
  • In a large bowl, toss together tomatoes, onion, sugar, vinegar, oil, salt, and pepper. You may adjust the amounts of vinegar and sugar according to your taste. Serve at room temperature.

Nutrition Facts : Calories 260.8 calories, CarbohydrateContent 23.6 g, FatContent 18.3 g, FiberContent 1.4 g, ProteinContent 1.3 g, SaturatedFatContent 2.4 g, SodiumContent 23.8 mg, SugarContent 20.6 g

SWEET CORN-TOMATO SALAD RECIPE: HOW TO MAKE IT



Sweet Corn-Tomato Salad Recipe: How to Make It image

I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. —Jessica Kleinbaum, Plant City, Florida

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 servings.

Number Of Ingredients 14

8 medium ears sweet corn, husked
1 large sweet red pepper, chopped
2 cups cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup coarsely chopped fresh basil
DRESSING:
1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons lime juice
1-1/4 teaspoons salt
1/2 to 1 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon grated lime zest
1/4 teaspoon pepper

Steps:

  • Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.

Nutrition Facts : Calories 192 calories, FatContent 12g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 407mg sodium, CarbohydrateContent 21g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 fat

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