Stand-Up Tomato Salad

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3.0 by 2 people

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  • Makes: 6 servings
  • Makes: 6 side-dish servings
  • Prep: 30 mins
  • Chill: 2 hrs to 4 hrs

Stand-Up Tomato Salad

Reviews (0)

3.0 by 2 people

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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

*

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.

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Nutrition Facts (Stand-Up Tomato Salad)

  • Per serving:
  • 75 kcal ,
  • 3 g fat
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 28 mg chol. ,
  • 138 mg sodium ,
  • 5 g carb. ,
  • 5 g pro.
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