Try this Tomato Stack Salad W/roasted Tomato Vinaigrette & Green Tom recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees. Toss the Roma tomatoes with the olive oil and season with Essence. Place the tomatoes, seed side down, on a baking sheet and roast for about 8-10 minutes. Remove from the oven and cool. Julienne the tomatoes. In a mixing bowl, whisk the extra-virgin olive oil, balsamic vinegar, garlic, basil and red onion together. Add the julienned tomatoes. Season the vinaigrette with salt and pepper. Season each side of the tomato slices with salt and pepper. Season each side of the mozzarella slices with salt and pepper. Toss the greens with 2/3 of the vinaigrette. Reserve the remaining dressing. Alternate layering the tomatoes, cheese and greens. Use 3 slices each of the tomatoes and cheese plus 1 cup of the greens for each salad. Garnish each salad with the fried green tomato, remaining vinaigrette, black pepper on the rim, parsley, and edible flowers. Yield: 4 serving Recipe By :ESSENCE OF EMERIL SHOW #EE2392 Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:39:06 -0400 From: Rowaan
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Serving Size: 1 Serving (649g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5348 | ||
Calories from Fat: 5348 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 600.8g | 801 % | |
Saturated Fat 86.3g | 431 % | |
Monounsaturated Fat 290.2g | ||
Polyunsanturated Fat 197g | ||
Cholesterol 0mg | 0 % | |
Sodium 164.7mg | 6 % | |
Potassium 68.4mg | 2 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 6.9g | ||
Protein 0.4g | 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: 5348
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