Tomato and orange stacks
SmartPoints® value per serving
If you'd like, bring an abundance of color to your meal by substituting yellow tomatoes for the red and place the stacks on a red or green lettuce leaf. Be sure to choose ripe tomatoes the same size as the peeled oranges to make evenly balanced stacks. Don’t refrigerate this salad or the tomatoes before assembling because the cold damages the flavor and texture of tomatoes. If you'd prefer, use chilled oranges instead. Treat these stacks like a salad, and serve them as a dramatic first course to any of our two-ingredient dough pizzas. It'll only take 10 minutes to bring a sophisticated twist to your pizza night.
2 medium, Navel variety
2 medium, ripe
2 Tbsp, fresh, chopped
Unsweetened orange juice
⅛ tsp, freshly ground
- Grate 1 teaspoon orange zest from one of the oranges; place in a small bowl and set aside.
- Cut away the peel from both of the oranges, removing all of the yellow pith. Trim off 1⁄4 inch from the ends of each orange, then cut each orange into 4 crosswise slices.
- Trim off 1⁄4 inch from the ends of each tomato, then cut each tomato into 4 crosswise slices.
- Add the vinegar, parsley, orange juice, oil, salt, and pepper to the orange zest; mix well.
- Stack 2 tomato and 2 orange slices alternately on each of 4 salad plates. Drizzle each stack with about 1 tablespoon of the dressing. Serve at once. Yields 1 stack per serving.