Double-tomato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 4 | Tomatoes, sliced | |
| 1/4 | c | Chopped drained oil-packed |
| sun-dried tomatoes 2 | ||
| tablespoons oil reserved | ||
| 1 | T | Olive oil |
| 1 | T | Balsamic vinegar or red wine |
| vinegar | ||
| 1/2 | c | Green olives, preferably |
| imported quartered | ||
| lengthwise | ||
| 2 | T | Drained capers |
| 2 | T | Chopped fresh marjoram or 1 |
| teaspoon dried | ||
| servings |
INSTRUCTIONS
1998 Sliced tomatoes are topped with sun-dried tomatoes, olives and capers. Arrange tomatoes on platter. Combine reserved sun-dried tomato oil and 1 tablespoon olive oil in small bowl. Mix in vinegar. Drizzle over tomatoes. Sprinkle with salt and pepper. Top with sun-dried tomatoes and all remaining ingredients. Bon Appétit August 1993 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 2285
Calories From Fat: 1686
Total Fat: 189.3g
Cholesterol: 393.4mg
Sodium: 2383.2mg
Potassium: 3133.6mg
Carbohydrates: 33.5g
Fiber: 10.7g
Sugar: 15.8g
Protein: 115.7g