Mediterranean Salad with Balsamic Vinegar Dressing
(marinated tomato salad)
3 garlic cloves, minced
8 large fresh basil leaves, chopped
1/2 cup balsamic vinegar
1 tablespoon sugar
4 teaspoons extra virgin olive oil
8 peppercorns, cracked
1/4 cup flaxseed, milled in spice grinder
2 medium tomatoes, thinly sliced
1/2 vidalia onion, thinly sliced and separated into rings
8 cups torn greens and romaine lettuce leaves
2 cups cooked chickpeas (garbanzo beans), drained and rinsed
- In a shallow glass container, mix garlic, basil, vinegar, sugar, oil, cracked peppercorns and milled flaxseed.
- Add tomato and onions into the vinegar mixture.
- Marinate at room temperature for one hour or overnight in the refrigerator.
- Serve over torn green and romaine lettuce leaves. Sprinkle 1/2 cup chickpeas on each serving.
Total calories 136
Fat 5 g
Cholesterol 0 mg
Protein 5 g
Carbohydrate 18 g
Sodium 176 mg
Fiber 5 g