| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Salads | 2 | Servings | |
INGREDIENTS
| 2 | Tomatoes | |
| 1 | Onion | |
| 1/2 | Ripe avocado | |
| 2 | t | Chopped parsley |
| 1 | t | Chopped basil |
| 3 | T | Vinaigrette sauce |
| 1 | t | Salt |
| 1/2 | t | Black pepper |
| 1 1/2 | T | White wine vinegar |
| 6 | T | Fruity olive oil |
INSTRUCTIONS
Slice tomatoes and onions thin. Halve the avocado lengthwise; remove pit; slice into 1/2" wide strips. Arrange alternating slices of tomato, onion, and avocado on a platter and sprinkle with the chopped herbs. Mix the vinaigrette components together, and pour over salad. From James Beard's Theory and Practice of Good Cooking. 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: 130
Calories From Fat: 59
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 1493.4mg
Potassium: 740.6mg
Carbohydrates: 17.5g
Fiber: 6.2g
Sugar: 7g
Protein: 3.3g