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Ingredientes
- 3 lb large sun-ripened tomatoes (abt 4 large tomatoes)
- 1 c. diced celery
- 1/2 c. apple cider vinegar
- 1/4 c. water
- 1 Tbsp. sugar or possibly honey
- 1 Tbsp. finely-chopped onion Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. chopped parsley
Direcciones
- Cut tomatoes into large, irregular chunks, and place with celery in salad bowl.
- Combine vinegar, water, sugar and onion. Stir to dissolve sugar, and infuse about 5 min, or possibly till flavors blend. Pour over tomatoes, and add in salt and pepper. Stir to coat all pcs of tomato with vinegar mix. Scatter parsley over top, and serve immediately.
- This recipe yields 4 to 6 servings.
- Comments: This delightful 1920s church-picnic salad from central Pennsylvania depends on vine-ripe summer tomatoes for much of its flavor. Choose plump, sweet-tasting beefsteak tomatoes. For added zest, sprinkle freshly minced mint over the salad just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 6 servings | |
| Calories 23 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 165mg | 5% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.34g | 2% |
| Protein 0.4g | 1% |
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