| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Sherry vinaigrette |
| 1 |
tb |
Honey |
| 1/4 |
c |
Minced shallots |
| 1 |
ts |
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 |
sm |
Bunches fresh watercress; cleaned |
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
1/2 Fat; 1 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC32
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God promises a safe landing, not a calm passage.”