| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salads | 6 | Servings | |
INGREDIENTS
| 2 | Tomatoes, red ripe | |
| Beefstea | ||
| 4 | Plum tomatoes | |
| 1 | t | Garlic, minced |
| 2 | Avocados, cut in half | |
| 1 | T | Shallots, minced |
| 1 | T | Finely minced garlic |
| 1/4 | c | Red wine vinegar |
| 1/3 | c | Olive oil, virgin |
| 1/2 | t | Salt |
| 12 | Shiitake mushrooms caps |
INSTRUCTIONS
Recipe by: PRK Preparation Time: 0:30 Pepper -- fresh ground Slice the tomato and peel the avocado from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium hea add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallot vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads. Recipe By : 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: 116
Calories From Fat: 75
Total Fat: 9g
Cholesterol: 0mg
Sodium: 307.9mg
Potassium: 452.9mg
Carbohydrates: 9g
Fiber: 4.7g
Sugar: 2g
Protein: 1.9g