Golden Garden Salad

Course : Salads
Serves: 6
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4 medium ripe yellow tomatoes -- (about 1 1/2 lb)
2 large oranges -- (about 1 1/2 lb)
1 medium yellow bell pepper -- seeded and diced
1/2 small red onion -- sliced thin
2 tablespoons fresh basil leaves -- minced
1/4 cup balsamic vinegar or -- wine vinegar
1 bunch basil leaves
1 teaspoon salt cured olives
1 teaspoon salt and freshly ground pepper

Preparation / Directions:

Rinse and core tomatoes; cut into thin slices, arranging equally on 6 salad plates or placing all on a platter. With a sharp knife, cut off and discard peel and white membrane from oranges. Cut fruit crosswise into thin slices; beside tomatoes, equally arrange orange slices, diced bell pepper and onion slices. Sprinkle salads with minceed basil and drizzle vinegar evenly over tomatoes and oranges. Garnish with basil sprigs and olives. Add salt and pepper to taste.


Nutritional Information:

31 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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