Try this Summer Garden Salad with Vinaigrette Dressing recipe, or contribute your own.
Suggest a better descriptionIn large serving bowl, combine tomatoes, olive oil, vinegar, garlic, salt and pepper. Set aside while cooking pasta. Cook pasta in plenty of boiling water until done but still firm to bite. Remove from heat and add cold running water to pan. Drain pasta and add to tomatoes, along with corn, mushrooms, zucchini and basil. Toss and serve at room temperature or slightly chilled. Serves 4 to 6. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Topeka Capital Journal 2-11-98. Recipe by: Topeka Capital Journal 2-11-98 Posted to JEWISH-FOOD digest by Nancy Berry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 144 | ||
Calories from Fat: 123 (85%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.5mg | 0 % | |
Potassium 86.6mg | 2 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 144
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.