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      1. About Kidney Disease
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      1. Home
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      3. Recipes
      4. Heirloom Tomato Salad with Tomato Vinaigrette

      Heirloom Tomato Salad with Tomato Vinaigrette

      Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad

      Heirloom Tomato Salad with Tomato Vinaigrette

      Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free American Dinner Lunch Salad
      8 servings (1 cup)
      Prep time: 10 minutes
      Total time: 10 minutes

      Description

      For this fast salad recipe, we top summer's ripest tomatoes with a bold tomato-based dressing for good measure. Serve as a light lunch with whole-grain toast or pair with grilled steak and chicken for dinner.

      Directions

      1. Chop 1/2 cup tomato and transfer to a blender. Add vinegar, oil, shallot, honey, mustard and salt. Puree, scraping down the sides once or twice, until smooth.
      2. Slice the remaining tomatoes and arrange on a large serving platter with cucumber and mozzarella. Drizzle with the vinaigrette and top with basil. Sprinkle with flaky salt, if desired.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories100 cal
      • Total Fat7 g
      • Saturated Fat2.4 g
      • Cholesterol11 mg
      • Sodium252 mg
      • Carbohydrate Total5.8 g
      • Protein4.2 g
      • Phosphorus80 mg
      • Potassium283 mg
      • Fiber1.4 g
      • Calcium87 mg
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      Ingredients

      • 2 pounds heirloom tomatoes, divided
      • 2 tablespoons sherry vinegar
      • 2 tablespoons extra-virgin olive oil
      • 1 tablespoon minced shallot
      • 1 teaspoon honey
      • 1 teaspoon Dijon mustard
      • ½ teaspoon salt
      • 1 cup thinly sliced cucumber
      • 4 ounces fresh mozzarella cheese, sliced
      • ¼ cup chopped fresh basil
      • Flaky salt for garnish

      Ingredients

      • 2 pounds heirloom tomatoes, divided
      • 2 tablespoons sherry vinegar
      • 2 tablespoons extra-virgin olive oil
      • 1 tablespoon minced shallot
      • 1 teaspoon honey
      • 1 teaspoon Dijon mustard
      • ½ teaspoon salt
      • 1 cup thinly sliced cucumber
      • 4 ounces fresh mozzarella cheese, sliced
      • ¼ cup chopped fresh basil
      • Flaky salt for garnish
      • 2 pounds heirloom tomatoes, divided
      • 2 tablespoons sherry vinegar
      • 2 tablespoons extra-virgin olive oil
      • 1 tablespoon minced shallot
      • 1 teaspoon honey
      • 1 teaspoon Dijon mustard
      • ½ teaspoon salt
      • 1 cup thinly sliced cucumber
      • 4 ounces fresh mozzarella cheese, sliced
      • ¼ cup chopped fresh basil
      • Flaky salt for garnish

      Description

      For this fast salad recipe, we top summer's ripest tomatoes with a bold tomato-based dressing for good measure. Serve as a light lunch with whole-grain toast or pair with grilled steak and chicken for dinner.

      Directions

      1. Chop 1/2 cup tomato and transfer to a blender. Add vinegar, oil, shallot, honey, mustard and salt. Puree, scraping down the sides once or twice, until smooth.
      2. Slice the remaining tomatoes and arrange on a large serving platter with cucumber and mozzarella. Drizzle with the vinaigrette and top with basil. Sprinkle with flaky salt, if desired.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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