| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emlive10 | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/4 | c | Sherry vinaigrette |
| 1 | T | Honey |
| 1/4 | c | Minced shallots |
| 1 | t | Dijon mustard |
| Salt | ||
| Freshly ground black pepper | ||
| 1/2 | pt | Red currant tomatoes, washed |
| 1/2 | pt | Yellow tear drop tomatoes |
| washed | ||
| 1/2 | c | Julienne Vidalia onions |
| 4 | Bunches fresh watercress | |
| cleaned | ||
| 1 | Fat, 1 Other Carbohydrates |
INSTRUCTIONS
In a small mixing bowl, combine the oil, vinegar, honey, shallots and mustard. Whisk well. Season with salt and pepper. Add the tomatoes and onions. Cover and marinate for 1 hour. Toss the vinaigrette/tomatoes with the watercress. Season with salt and pepper. Mound the salad in the center of each serving plate. Yield: 4 appetizer servings Converted by MC_Buster. Per serving: 1067 Calories (kcal); 108g Total Fat; (88% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 Recipe by: EMERIL LIVE SHOW #EMIC32 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1053
Calories From Fat: 957
Total Fat: 108.3g
Cholesterol: 0mg
Sodium: 361.2mg
Potassium: 162.8mg
Carbohydrates: 24.9g
Fiber: <1g
Sugar: 17.3g
Protein: 1.4g