Tangy Tomato And Mango Salad Food

SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE

Salami, Tomato and Mozzarella Salad with Tangy Vinaigrette image

Provided by Kardea Brown

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 small clove garlic, minced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces salami, cut into 1/4-inch-thick half-moons
7 ounces mozzarella pearls (bocconcini or ciliegine), drained
1 pint cherry tomatoes, cut in half
Handful torn fresh basil leaves

Steps:

Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.

MANGO AND BABY TOMATO SALAD

Mango and Baby Tomato Salad image

Provided by Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup mango juice
3 tablespoons flaxseed oil or extra-virgin olive oil
1 tablespoon lemon juice
Pinch coriander powder
Pinch clove powder
Pinch salt and freshly ground black pepper
2 tablespoons minced fresh mint
1/4 cup minced red onion
1 cup baby tomatoes (cherry or grape), cut in half
1 cup ripe mango chunks
1 tablespoon chopped fresh cilantro
Pinch salt and freshly ground black pepper

Steps:

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl. Add the mint, onion, tomatoes, mango, and cilantro and toss well. Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.
Per Serving: Calories 140; Total Fat 10.5 grams; Saturated Fat 1 gram; Protein 1 gram; Total Carbohydrate 12 grams; Sugar: 9 grams; Fiber 2 grams; Cholesterol 0 milligrams; Sodium 150 milligrams

Nutrition Facts : Calories 140, Fat 10.5 grams, SaturatedFat 1 grams, Sodium 150 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 1 grams, Sugar 9 grams

MANGO AND BABY TOMATO SALAD

Mango and Baby Tomato Salad image

Make and share this Mango and Baby Tomato Salad recipe from Food.com.

Provided by Lavender Lynn

Categories Mango

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup mango juice
3 tablespoons flax seed oil or 3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 pinch coriander powder
1 pinch clove powder
1 pinch salt & freshly ground black pepper
2 tablespoons minced of fresh mint
1/4 cup minced red onion
1 cup baby tomatoes, cut in half (cherry or grape)
1 cup ripe mango, chunks
1 tablespoon chopped fresh cilantro
1 pinch salt & freshly ground black pepper

Steps:

Whisk the mango juice, oil, lemon juice, coriander, clove powder, salt, and pepper together in the bottom of a salad bowl.
Add the mint, onion, tomatoes, mango, and cilantro and toss well.
Taste the dressing and season again with salt, and pepper, if necessary. Let the dressing sit for 5 minutes before serving.

TANGY CUCUMBER SALAD

Tangy Cucumber Salad image

You'll spark taste buds with this tangy and refreshing salad. The simple marinade gives mild cucumbers lots of zip. The tomatoes are a pretty addition. This is a super use of summer's garden bounty. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 small cucumbers, thinly sliced
1 teaspoon salt, divided
2 medium tomatoes, chopped
1 medium onion, chopped
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon celery salt
1/2 teaspoon dried basil
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Dash cayenne pepper

Steps:

Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.

Nutrition Facts : Calories 61 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 393mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

HOT AND TANGY TOMATO SOUP

Hot and Tangy Tomato Soup image

A rich, creamy, filling soup for a cold dreary night. Another winner from my hometown (Wichita, KS) newspaper, the Eagle.

Provided by herb-princess

Categories Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 ounces cream cheese, softened
3 (10 ounce) cans cream of tomato soup
1 cup half-and-half
1 (16 ounce) can stewed tomatoes
1/2 cup diced onion
2 tablespoons butter
1 garlic clove, minced or pressed
3 cups vegetable juice
1/2 teaspoon basil
1/2 teaspoon pepper

Steps:

Process or blend the cheese and soup and half and half in batches. Pour in large pan. Add tomatoes. In another pan saute onion and garlic in butter for 5 minute Add onion mixture to soup. Stir in juice and basil and pepper.
Stir while heating to avoid scorching.
Serve with crisp bacon bits, cheese, garlic croutons, sour cream, a dollop of pesto, crushed potato chips, etc.

Nutrition Facts : Calories 339.5, Fat 18.1, SaturatedFat 10.1, Cholesterol 51.6, Sodium 1764.6, Carbohydrate 40.6, Fiber 3.2, Sugar 8.3, Protein 6.8

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