I have a confession to make. I used canned tomatoes tonight. At least canning food is a more environmentally friendly way of preserving food than some other methods that require ongoing energy input. Ripe local tomatoes won’t be at the markets for months which seemed too long to wait. Besides, a vinaigrette was needed for some pan grilled boneless, skinless chicken breasts. It works well with chicken or fish and takes minimal time to prepare.

Tomato and Parsley Vinaigrette

Four servings

2 garlic cloves, minced
2 Tablespoons chopped fresh parsley
2 small tomatoes, diced (fresh ones will probably taste even better --- we will see in a few months)
2 Tablespoons red wine vinegar
3 Tablespoons olive oil
Salt and freshly ground pepper to taste

Mix it all together and serve over chicken or fish.

Nutrition information per serving:
Calories: 94
Fat: 10 gm
Saturated fat: 1 gm
Trans fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 1 gm
Fiber: 0 gm
Sodium: 146 mg
Protein: 0 gm

2 Comments Posted Post a comment below

Mary Anna said...

Please create high fiber FAT FREE recipes, thanks. I am on Weight Watcher need some wholesome recipes, I'll try carrot tapenade, the calories are ok

POSTED: May 21, 2008 11:41 AM

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Carol said...

Hmmh. I'll bet this might be great made with cilantro, too. Note: Good idea. And I have a bunch of it in the garden. Dr. M

POSTED: May 21, 2008 11:15 AM

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