Tomato And Basil Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | La_times, Salads | 6 | Servings |
INGREDIENTS
| 3 | Tomatoes, sliced | |
| Sea salt | ||
| Cracked black pepper | ||
| 12 | Basil leaves | |
| 2 | T | Olive oil |
| 1 | T | Balsamic vinegar |
| 2 3/4 | oz | Goat cheese, crumbled |
| 1 | Avocado, sliced | |
| 7/10 | m fiber. Recipe by: Los Angeles Times 4-16-97 Sent, m fiber. Recipe by: Los Angeles Times 4-16-97 Sent to me by |
INSTRUCTIONS
Arrange tomatoes on serving platter. Sprinkle with sea salt and pepper to taste. Tuck basil leaves between tomato slices. Drizzle with olive oil and vinegar. Sprinkle with goat cheese and top with avocado slices. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97.6 servings. Each serving:125 calories; 93 mg sodium; 5 mg cholesterol; 12 grams fat; 3 grams carbohydrates; 3 grams protein; "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 10.3mg
Sodium: 180.3mg
Potassium: 323.5mg
Carbohydrates: 6.7g
Fiber: 3g
Sugar: 2.6g
Protein: 4.8g