Tomato-fennel Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 4 | Vine ripe tomatoes, I used a | |
| mixture of red and yellow | ||
| Romas up to 5 | ||
| 1/2 | Bulb fennel, also called | |
| finnochio or florence | ||
| fennel sliced as | ||
| thinkly | ||
| as possible and | ||
| sprinkled | ||
| with lemon juice to | ||
| preserve color I used a | ||
| mandolin/slicer to really | ||
| get it thin up to 1 | ||
| 1/2 | Red onion, thinly sliced | |
| 1 | t | Fresh marjoram, chopped |
| 1 | ds | Salt, pepper and sugar |
| Few teaspoons of apple or | ||
| lemon juice to moisten. |
INSTRUCTIONS
Mix everything, and let sit at toom temp at least half and hour to meld. Posted to fatfree digest V96 #257 From: Asha Dornfest <asha@dnai.com> Date: Mon, 16 Sep 1996 07:37:00 -0700 (PDT)
A Message from our Provider:
“Jesus: he understands”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 375
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 11.8mg
Potassium: 860mg
Carbohydrates: 96.5g
Fiber: 7.3g
Sugar: 83.4g
Protein: 3.6g