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This tangy, and lively salad made from the fresh vegetables from your garden is gluten and lactose free and low in carbs.
1 red onion- ½ peeled and cut into half-moons (or can use sweet Vidalia onions)
3 Tbs. red wine vinegar
3 cups of Heirloom tomatoes (larger tomatoes cut in half moons and small cherry tomatoes cut in half)
2 Cucumbers, medium peeled and sliced
2 Tbs. Olive oil
Salt and pepper to taste
1 tsp Italian seasoning (basil, oregano and thyme)
¼ Basil leaves, fresh chopped (optional)
In a medium bowl add the onions and red wine, toss and marinate at room temperature for at least 15 minutes or up to one hour.
Add the heirloom tomatoes, cucumbers, olive oil, salt & pepper, dried Italian seasoning and fresh basil to the marinating onions
Toss lightly and place covered in the refrigerator until ready to serve.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More