Creole tomato salad
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
One key element that distinguishes Cajun cuisine from Creole cuisine is the addition of tomatoes.
Ingredients
Part skim mozzarella cheese
2 oz
Sweet onion
1 small
Tomato
1 pound(s), beefsteak variety
Arugula
1 cup(s), or mixed greens, washed and dried
Kosher salt
1 pinch(es), large pinch
Black pepper
1 pinch(es), large pinch of cracked peppercorns
Balsamic vinegar
3 Tbsp
Dijon mustard
1 tsp
Unpacked brown sugar
1 tsp
Garlic clove
1 clove(s), grated
Dried tarragon
¼ tsp
Fresh basil
1 Tbsp, fresh basil or tarragon leaves, for garnish
Instructions
1
Using very sharp knife, thinly slice cheese and onion into 1⁄8-inch- thick rounds. Cut tomatoes into 1⁄2-inch-thick rounds. Scatter greens over platter. Arrange tomatoes, onion, and cheese on top. Season with large pinch each of salt and cracked black peppercorns.
2
In small bowl, whisk vinegar, mustard, sugar, garlic, and dried tarragon. Drizzle dressing over salad and garnish with fresh herbs.
3
Serving size: 1 cup
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