Recipe: Yellow pear and cherry tomato salad

Dietitian's tip: The red color of tomatoes is due to lycopene, an antioxidant that may help prevent cancer and cardiovascular disease. Lycopene is found in deep yellow, dark green and red fruits and vegetables.

Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving

Low sodium = no more than 140 mg of sodium per serving

Low fat = no more than 3 g of fat per serving

SERVES 6

Ingredients

For the vinaigrette
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1 1/2 cups yellow pear tomatoes, halved
1 1/2 cups orange cherry tomatoes, halved
1 1/2 cups red cherry tomatoes, halved
4 large fresh basil leaves, cut into slender ribbons

Directions

To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. Add the olive oil, salt and pepper and whisk until well blended.

In a large serving or salad bowl, toss together all the tomatoes. Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly. Serve immediately.

Nutritional Analysis

(per serving)

Calories	47	Cholesterol	0 mg
Protein	1 g	Sodium	108 mg
Carbohydrate	6 g	Fiber	1 g
Total fat	3 g	Potassium	268 mg
Saturated fat	0 g	Calcium	9 mg
Monounsaturated fat	2 g

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Vegetables	1
Fats	1

DIABETES MEAL PLAN EXCHANGES

Nonstarchy vegetables	1
Fats	1/2

Your diabetes diet: Exchange lists

DASH EATING PLAN SERVINGS

Vegetables	1
Fats and oils	1/2

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Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

By Mayo Clinic Staff
Apr 1, 2007

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