| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mc-recipe, Mediterrane, Salads | 4 | Servings | ||
INGREDIENTS
| 4 | Ripe tomatoes, cored and | |
| sliced | ||
| 1 | Onion, very thinly sliced | |
| 1 | pn | Sugar |
| Salt, to taste | ||
| 1 | pn | Cayenne pepper |
| 1 | Lemon | |
| 12 | Green olives | |
| Mediterranean-type | ||
| full-flavored | ||
| 2 | T | Extra virgin olive oil |
INSTRUCTIONS
Layer the sliced tomatoes with the onions, sprinkling with sugar, salt and cayenne pepper as you do. Grate the lemon zest (or use a lemon zester) and scatter over the tomatoes and onions, then squeeze the juice over the top. Garnish with the olives and drizzle with the olive oil. Chill until ready to serve. PER SERVING: 100 calories, 1 g protein, 7 g carbohydrate, 9 g fat (1 g saturated), 0 mg cholesterol, 292 mg sodium, 2 g fiber. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 07, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 293.8mg
Potassium: 274.1mg
Carbohydrates: 9g
Fiber: 1.9g
Sugar: 4.5g
Protein: 1.3g