Рецепт B.L.T. Salad
by Christine Lamb

Choose

tomatoes that have rich colors. Deep reds are a great choice. Tomatoes of all

colors provide outstanding nutrient benefits. Tomatoes should be well shaped

and smooth skinned with no wrinkles, cracks, bruises, or soft spots. They

should not have a puffy appearance since that characteristic is often

associated with inferior flavor and may also result in excess waste during

preparation. Ripe tomatoes will yield to slight pressure and will have a

noticeably sweet fragrance.

When buying

canned tomatoes, it’s better to buy those that are produced in the United

States as many foreign countries do not have as strict standards for lead

content in containers. This is especially important with a fruit such as

tomatoes, whose high acid content can cause corrosion to, and subsequent

migration into the foods of, the metals with which it is in contact.

Tomatoes are

sensitive to cold, and it will impede their ripening process, store them at

room temperature and out of direct exposure to sunlight. They will keep for up

to a week, depending upon how ripe they are when purchased. To hasten the

ripening process, place them in a paper bag with a banana or apple since the

ethylene gas that these fruits emit will help speed up the tomato's maturation.

If the tomatoes begin to become overripe, but you are not yet ready to eat

them, place them in the refrigerator, if possible, in the butter compartment

which is a warmer area, where they will keep for one or two more days. Removing

them from the refrigerator about 30 minutes before using will help them to

regain their maximum flavor and juiciness. Whole tomatoes, chopped tomatoes and

tomato sauce freeze well for future use in cooked dishes.

Surprisingly,

ketchup can be a good source of tomato nutrients, including lycopene.

B.L.T.

Salad? That sure sounds different, right? Yup, it tastes like the classic

B.L.T. sandwich. Try this light lunch.

B.L.T.

Salad

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Ingredients:

head of iceberg lettuce, shredded

roma tomatoes, seeded, sliced and chopped

Directions:

Preheat

oven to 350 degrees. Place bacon on a baking dish; cook about 12 to 15 minutes,

until crisp. Place bacon on paper towels.

a salad bowl, add shredded lettuce, tomatoes and bacon. Just before serving,

toss salad with dressing. Serve and enjoy!