| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | 1 | Servings | ||
INGREDIENTS
| *** NON NE ***** |
INSTRUCTIONS
When tomatoes are at their peak, slice them and arrange on a platter. Make a dressing from one part fruit or white-wine vinegar and three parts good olive oil. Stir in the Adobo de Achiote a bit at a time until everything is beautifully oarange and the achiote is necely detectable; you may need to season the dressing with more salt. Drizzle over the tometoes, then sprinkle with thinly sliced green onions or sliced green-tops-on-white onion. Strew with chopped herbs (anything from cilantro to chervil will be welcom), and you're ready to serve Recipe by: Simple Ideas from my American Home Posted to MC-Recipe Digest V1 #914 by "Karrie Brothers" <K_Brothers@classic.msn.com> on Nov 18, 97
A Message from our Provider:
“Where love is, God is. #Henry Drummond”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 15.3mg
Sodium: 440.2mg
Potassium: 1270.9mg
Carbohydrates: 43.4g
Fiber: 0g
Sugar: 43.4g
Protein: 28.9g