Eggplant Tomato Salad

Makes 5 Servings

INGREDIENTS:

• 1 green bell pepper

• 1 large red bell pepper

• 7 tomatoes

• 1 eggplant

• 4 cloves crushed garlic

• 1/4 cup extra virgin olive oil

• 2 tablespoons tomato paste

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon cayenne pepper

DIRECTIONS:

Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.

Boil tomatoes for 1 minute and cool in ice water. Peel and chop.

Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.

Open the peppers and remove seeds. Cut into small strips and add to eggplant. Add tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes. Let the salad cool before serving.

Filling Tomato Cucumber Salad

Makes 4 Servings

INGREDIENTS:

• 1 tomato, chopped

• 1 cucumber, seeded and chopped

• 1/4 cup thinly sliced red onion

• 1/4 cup canned kidney beans, drained

• 1/4 cup diced firm tofu

• 2 tablespoons chopped fresh basil

• 1/4 cup balsamic vinaigrette salad dressing

• salt and pepper to taste

DIRECTIONS:

Combine the tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl. Toss with balsamic vinaigrette salad dressing, and season with salt and pepper.

Sweet and Sour Tomato Salad

Makes 6 Servings

INGREDIENTS:

• 7 tomatoes

• 1 small yellow onion

• 1/2 cup white sugar

• 1/2 cup distilled white vinegar

• 1/2 cup vegetable oil

• salt and pepper to taste

DIRECTIONS:

Slice the tomatoes thinly. Cut the onion in half, then thinly slice into half-circles. In a large bowl, combine tomatoes, onion, sugar, vinegar, oil, salt and pepper. Serve at room temperature.

Mozzarella and Tomato Salad
Check out this different salad that only contains tomato, mozzarella cheese and basil!
Ingredients:

4 large tomatoes
10 ounces mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips
4 tablespoons olive oil
ground black pepper to taste

Directions:

Slice tomatoes finely and arrange on a plate.

Drizzle a the four tablespoons of olive oil over the tomatoes, and sprinkle with black pepper.

Place slices of mozzarella cheese over tomatoes.

Add strips of basil over cheese.

Cover with plastic wrap, and refrigerate for 30 minutes before serving.

Most people think a tossed salad should be lettuce, tomatoes, and a few garnishments thrown into a salad bowl. Here are a few tips to make your tossed salad a hit at your next family gathering!

- Always handle salad greens with care.

- Wash, drain and dry greens before storing and chill the greens quite well before using.

- To core lettuce, hit the stem head with the end down on the counter top and twist the core out.

- Tear the greens into bite size pieces with your hands instead of using a knife. Metal will make your greens turn brown faster than just tearing with your hands.

- Do not cut tomatoes for a tossed salad. The juice from the tomato will thin your salad dressing and wilt your tomatoes. Instead, use cherry tomatoes in your salad for a nice flavor and to preserve your delicious salad recipe.

- If you are using cucumbers, be careful for highly polished skins. The cucumbers probably have been waxed. Slice the skin off and then add the cucumbers to your healthy salad.

- Use wild greens such as dandelion, sorrel or winter cress for a different flavorful salad.

Remember these tips the next time you make a tossed salad!

Quick and Easy Taco Salad

1 package of ground beef or ground turkey.

1 onion (diced)

1 pepper (diced)

1 tomato

1 package of lettcue

1 package of 2% cheddar cheese

2 tsp of sour cream

1 jar of salsa

- Brown your package of ground beef/turkey along with the diced onions and peppers

- Place the cooked meat on a bed of lettuce

- Add shredded 2% cheddar cheese, tomatoes and sour cream

- Finish with a topping of salsa

- Add a few nacho chips for the taco flavor

Enjoy!