Lauren Chattman's Peach And Tomato Salad With Curry Vinaigrette
Published June 24, 1997
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
¼ teaspoon curry powder
¼ teaspoon salt, or to taste
1 tablespoon chopped fresh parsley leaves
2 large ripe tomatoes, each cut into 8 wedges
2 ripe peaches, pitted and each cut into 8 wedges
Nutritional analysis per serving (4 servings)
11 grams carbs; 165 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 150 milligrams sodium; 1 gram protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Whisk together the oil, lemon juice, curry powder, salt and parsley in a small bowl.
- Step 2
Arrange the tomatoes and peaches on four salad plates, alternating them pinwheel style.
- Step 3
Drizzle the dressing over the peaches and tomatoes; serve immediately.
Private Notes
Comments
delicious and very beautiful! I had orange heirloom tomatoes, which have a fruity flavor.
Made with cherry tomatoes and added red onion. Delicious.
This is quite delicious. Sounds like an odd combo,, but it works!
Great summer recipe and very simple. Used Roma tomatoes.