| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Chicken-lm, Fish-lm | 4 | Servings | |
INGREDIENTS
| Half of protean ratatouille | ||
| recipe | ||
| Lemon zest and juice, to | ||
| taste | ||
| Salt and crushed red pepper | ||
| Washed lettuce leaves, torn | ||
| into bitesized pieces | ||
| 1 | Tuna fish or strips of | |
| smoked chicken breast | ||
| Slivered pitted cured black | ||
| olives | ||
| Basil chiffonade |
INSTRUCTIONS
Bring the ratatouille out of the fridge to bring back to room temperature. Perk up and change the flavor with lemon zest and lemon juice, salt and pepper. On each dinner plate make a wreath of washed, torn lettuce leaves Make an inner wreath of ratatouille, leaving some room in center of plate for tuna or chicken. Garnish with black olives and basil chiffonade. Yield: 4 servings All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <[email protected]> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6648 Posted to MC-Recipe Digest V1 #793 by [email protected] (Shermeyer-Gail) on Sep 19, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 506
Calories From Fat: 165
Total Fat: 18.4g
Cholesterol: 76.6mg
Sodium: 1125.9mg
Potassium: 336.4mg
Carbohydrates: 64g
Fiber: <1g
Sugar: <1g
Protein: 20.1g