Search recipe:
- Lemon and Tomato Salad
-
- 2 Medium Lemons
- 2 Pt. Grape Tomatoes, Cut in Halves
- 1 Pt. Yellow Cherry Tomatoes, Cut in Halves
- 1 Tbsp. Granulated Sugar
- 2 Tbsp. Snipped Fresh Chives
- 2 Tbsp Extra Virgin Olive Oil
- 3/4 Tsp. Sea Salt
- 1/2 Tsp. Coarsely Ground Black Pepper
- Directions
- Cut, Peel and remove white pith from lemons. Cut each peeled lemon into thin slices. In a medium bowl, toss lemon, tomatoes and remaining ingredients.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Chocolate Date Peppermint Mouse
Soak the dates in a bowl of hot water for about 20 minutes to soften them.
While the dates are soaking, place the chocolate in a heat-proof bowl set over a pot of simmering water (make sure the water does not touch the bottom of the bowl). Stir occasionally until the chocolate has completely melted.
Once the dates have softened, remove them from the water and gently pat dry, then roughly chop and add to a high-speed blender along with the tofu and coconut milk. Blend until smooth, stopping to scrape down the sides with a spatula as needed.
Add the melted chocolate, coconut milk, peppermint extract, and salt and blend again until the mixture is silky smooth. Taste and add more peppermint extract, 1/4 teaspoon at a time, if desired, blending after each addition.
Divide evenly into four small jars or shallow glasses. Chill for at least 30 minutes.
Top with dairy-free whipped cream and crushed candy canes just before serving. Enjoy!
