Tomato, Shallot, And Cucumber Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 6 | Peeled shallots, cut in | |
| half if large | ||
| 1/2 | c | Olive oil |
| Salt and pepper | ||
| 1/2 | lb | Tomatoes, 2 medium |
| tomatoes cut into | ||
| wedges | ||
| 1 | Cucumber, peeled seeded and | |
| sliced into 1/2-inch pie | ||
| 2 | T | Balsamic vinegar |
| 1 | T | Chopped tarragon |
INSTRUCTIONS
Preheat the oven to 400 degrees. Toss the shallots with 1 tablespoon olive oil and season with salt and pepper. Roast for 12 minutes. Meanwhile, place tomatoes and cucumbers in a mixing bowl. Place shallots in a small bowl. Mix in vinegar, tarragon, remaining olive oil and season. Toss with the tomatoes and cucumbers. Recipe By :ESSENCE OF EMERIL SHOW #EE2193 Posted to MC-Recipe Digest V1 #270 Date: Tue, 29 Oct 1996 22:59:54 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 3199
Calories From Fat: 989
Total Fat: 112.1g
Cholesterol: 0mg
Sodium: 1314.2mg
Potassium: 9782mg
Carbohydrates: 525.7g
Fiber: 9.2g
Sugar: 75.8g
Protein: 67.6g