October 04, 2006

The recipe for Tomatoes Vinaigrette in the Aug. 30 Recipe Finder column listed an incorrect amount of tomatoes. The corrected recipe and nutritional analysis follow.

The Sun regrets the error.

Tomatoes Vinaigrette

Serves 8 to 9

1/3 cup wine vinegar

2 teaspoons oregano

1 teaspoon salt

2 cloves garlic, pressed or minced

1/2 teaspoon freshly ground pepper

1/2 teaspoon dry mustard

1 cup olive oil

8 to 9 thick slices tomato

3 green onions, white parts only, minced

1 tablespoon fresh parsley, chopped

1/4 cup freshly grated parmesan cheese

To make vinaigrette: In a small bowl or jar, whisk to combine vinegar, oregano, salt, garlic, pepper and dry mustard. Slowly add the olive oil until dressing is fully blended. Spoon the vinaigrette over the tomato slices, cover and chill for 2 to 3 hours, basting occasionally. Garnish with green onions, parsley and cheese and some of the vinaigrette, if desired. Serve on a bed of lettuce.

Per serving: 229 calories, 1 gram protein, 25 grams fat, 4 grams saturated fat, 2 grams carbohydrate, trace fiber, 2 milligrams cholesterol, 295 milligrams sodium

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