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Stand-Up Tomato Salad
Ingredients
-
2
tablespoons lime juice
-
2
tablespoons tequila
-
1
tablespoon salad oil
-
2
teaspoons snipped fresh marjoram
-
1/4
teaspoon salt
-
1/4
teaspoon black pepper
-
3
small yellow, orange, ripe green, and/or red tomatoes (about 12 ounces total), cored
-
1
cup peeled jicama, peeled kohlrabi, yellow summer squash, and/or zucchini, coarsely shredded (about 6 ounces)
-
6
large shrimp, peeled, deveined, and cooked*
Directions
1. For dressing, in a screw-top jar combine lime juice, tequila, salad oil, marjoram, salt, and pepper. Cover and shake well.
2. Cut each tomato vertically into 6 slices. Keeping slices loosely together so you can reassemble them easily later on, place in a 2-quart square baking dish. Pour dressing over tomatoes. Cover and chill for 2 to 4 hours.
3. Remove tomatoes from dish, reserving dressing. Place a tomato slice on each of 6 salad plates. Top with about 1 tablespoon of the shredded vegetable. Repeat layers alternately stacking tomatoes and shredded vegetables, and ending with a tomato slice. Top each salad with a cooked shrimp. Drizzle each salad with reserved dressing. Makes 6 side-dish servings.
From the Test Kitchen
- Note *To peel shrimp, open the shell down the underside. Starting at the head, pull back the shell. Gently pull on the tail to remove. Use a sharp knife to remove the black vein that runs along the center of the back. Rinse under cold running water. To cook shrimp, in a large saucepan bring 4 cups water, 1 teaspoon salt, and 1/2 teaspoon black pepper to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally. Rinse under cold running water; drain well and chill.
Nutrition Facts
(Stand-Up Tomato Salad)
- Servings Per Recipe 6,
- Calories 75,
- Protein (gm) 5,
- Carbohydrate (gm) 5,
- Fat, total (gm) 3,
- Cholesterol (mg) 28,
- Monosaturated fat (gm) 1,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 49,
- Vitamin C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 138,
- Potassium (mg) 188,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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