Cream of Wheat Salad

Ingredients

• 2 ½ medium tomatoes
• 1 ½ cups low-sodium chicken broth
• ½ cup Cream of Wheat
• 1 tablespoon finely diced shallots
• 1 tablespoon finely diced chives
• 1 tablespoon red wine vinegar
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped chervil or Italian parsley
• 1 teaspoon soy sauce
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    113 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 231 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a medium pot of water to boil. Add tomatoes, blanch for 15 seconds, then plunge them into ice water. Drain and peel tomatoes. Dice the half-tomato and set aside. Slice remaining tomatoes in half and take out seeds. Cut into small cubes and place in a small saucepan. Cook, stirring, over low heat until soft. Strain through a fine sieve, set aside.
2. Bring chicken broth to a boil, add Cream of Wheat and stir for about 3 minutes. Scrape into large bowl and set aside to cool. Stir in tomato liquid, diced half-tomato and remaining ingredients. Place in bowls and serve.