Here’s a scrumptious salad with an unusual (to me), delicious, and easy-to-make dressing.
The credit for this recipe goes to Mark Bittman, author of How to Cook Everything: his idea, his dressing. My only contribution was to expand the recipe ingredients. I added six sprigs of cooked asparagus because I had them. And I would have added a few green onions if I had them.
The point is that, unlike regular salads in which tomatoes are bit players, this salad makes them the stars. And, as Bittman says, you can get these tomatoes fresh all winter so when you get a craving for something not canned and have a little extra $$ in your pocket…well, you get the idea.
Oh, and by the way, if you can tolerate a small amount of gluten soy sauce as I can, you might consider trying other brands beside those in your grocery store.
Our Asian market carries about 20 different varieties, and they don’t all taste the same. One I particularly like is Multi-Grain Soy Sauce, and it has a more mellow flavour than regular soy sauce.
P.S. Sorry for the photo; I took it on a dark day.
Makes 1-2 servings
- 1 pint cherry or grape tomatoes
- 2 tbsps. whole or halved basil leaves
- 1 tbsp. soy sauce (GF, if needed)
- 1 tsp. dark sesame oil
- Pinch of sugar
- Salt, if necessary
- Asparagus (optional), 6-10 sprigs
- Green onion (optional), 1-2 tbsps.
- Mix soy sauce, oil, and sugar in a small bowl.
- Halve the tomatoes.
- Add dressing and mix.
- Taste and add salt, if required.
- Add other ingredients as wanted.
For Weight Watchers: The salad is worth 1 point if you eat it all. Enjoy!