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Southwestern Summer Salad

"This salad calls for fresh vine ripened tomatoes, lime juice and cilantro."
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15 m servings 96 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Arrange tomato slices on a platter; sprinkle with lime juice.
  2. Warm oil in a small pan over moderate heat. Add cumin, fennel and chili pepper; cook for 30 seconds. Remove from heat, discard pod and cool.
  3. Spoon seasoned oil over tomatoes, sprinkle with cilantro, salt and pepper.

Nutrition Facts

Per Serving: 96 calories; 7.2 g fat; 7.7 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 10 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is an excellent recipe. In fact I didn't remove the fennel seeds cause I like their crunch in the salad.Indians make a similar chutney in which they use the same spices and some white sugar...

Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish.

Thsi was a nice twist on an old favorite but it didnt "wow" me. I really liked the lime though. Next time, I think I will use crushed red pepper to get a stronger flavor. (I didn't remove the fe...

just the look of the picture was beautiful! But when I made it! OMG! It is SO delicious!!!