Sliced Tomatoes With Pesto Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | California | Vegetables | 6 | Servings |
INGREDIENTS
| 2 | T | Red wine vinegar |
| 1/4 | c | Fresh basil leaves |
| 1 | Clove garlic, minced | |
| 1/4 | t | Salt |
| 1/4 | t | Sugar |
| 1/4 | c | Parmesan cheese, grated |
| 1/3 | c | Olive oil |
| 3 | Tomatoes | |
| Lettuce leaves | ||
| Black pepper | ||
| Pine nuts, optional | ||
| Toasted |
INSTRUCTIONS
In blender or food processor, combine vinegar, basil, garlic, salt, sugar, cheese, and oil. Whirl or process until smooth and well combined. Let stand at room temperature for 1 to 2 hours to blend flavors. Stir well with a whisk or fork before using. Core tomatoes (peel first, if you wish). Slice about 1/2 inch thick. Arrange in a shallow bowl or on lettuce on individual plates. Grind pepper over tomatoes to taste. Drizzle tomatoes evenly with pesto. Garnish with pine nuts, if you wish. Recipe By : the California Culinary Academy From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 3.7mg
Sodium: 319.5mg
Potassium: 263.8mg
Carbohydrates: 10.1g
Fiber: 2.3g
Sugar: 2.9g
Protein: 3.9g