Sometimes my family will ask for just plain cheese enchilladas. When they do, we usually make this spiced tomatoe salad. It goes well with beef or lamb, as well.
1-1/2-c. olive oil
1-c. either white wine vinegar or rice vinegar
1/4-c. sugar
2-cloves garlic, minced or crushed
8-oz. green chili salsa
1/2-tea. oregano
1/4-tea. celery seed
salt to taste
pepper to taste
6-8 green onions, use both top and bottom and slice thin
1/2-c. celery,slice thin or chop if you prefer
4-small unpeeled tomatoes, core and chop
4-oz. of diced green chiles
6- med tomatoes unpeeled, core and cut into wedges
lettuce leaves I like to use butter lettuce leaves, but romaine or iceberg would do as well.
12-16 anchovie fillets (optional)
1/4-c. chopped fresh flat leaf parsley
Blend the oli, vinegar,sugar,garlic,slasa,oregano,celery seed,salt and pepper.In med bowl combine the green onions,celery, small tomatoes, and green chilies then mix the above two together for a marinade.Cover and keep cold ...
2 hrs before serving add the tomatoe wedges to the marinade and mix well, cover and keep cold. To serve place lettuce leaves on individual plates or one big platter and using a slotted spoon put the tomatoe mixture on plates or platter, put some of the marinade over all it's your dressing,and top with crisscrossed anchovie fillets and sprinkle with the chopped parsley.
This is one time I like my tomatoes COLD If anchovies aren't your thing just leave them off..
enjoy,
kadesma
1-1/2-c. olive oil
1-c. either white wine vinegar or rice vinegar
1/4-c. sugar
2-cloves garlic, minced or crushed
8-oz. green chili salsa
1/2-tea. oregano
1/4-tea. celery seed
salt to taste
pepper to taste
6-8 green onions, use both top and bottom and slice thin
1/2-c. celery,slice thin or chop if you prefer
4-small unpeeled tomatoes, core and chop
4-oz. of diced green chiles
6- med tomatoes unpeeled, core and cut into wedges
lettuce leaves I like to use butter lettuce leaves, but romaine or iceberg would do as well.
12-16 anchovie fillets (optional)
1/4-c. chopped fresh flat leaf parsley
Blend the oli, vinegar,sugar,garlic,slasa,oregano,celery seed,salt and pepper.In med bowl combine the green onions,celery, small tomatoes, and green chilies then mix the above two together for a marinade.Cover and keep cold ...
2 hrs before serving add the tomatoe wedges to the marinade and mix well, cover and keep cold. To serve place lettuce leaves on individual plates or one big platter and using a slotted spoon put the tomatoe mixture on plates or platter, put some of the marinade over all it's your dressing,and top with crisscrossed anchovie fillets and sprinkle with the chopped parsley.
This is one time I like my tomatoes COLD If anchovies aren't your thing just leave them off..
enjoy,
kadesma