Try this Basil-Tomato Vinaigrette Topping for Potatoes recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl combine onion, vinegar, salt and pepper. Let stand for 15 minutes. Whisk in olive oil. Stir in tomato and basil. Refrigerate for at least 1 hour. Season with more salt and pepper, if desired. Thoroughly mix before using. Serve at room temperature, 1-2 Tbs per serving. Makes about 1 1/3 cups. Great as a topping for baked potatoes, salads or as a marinade over fresh-cut vegetables. From the files of DEEANNE
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 1 | ||
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Calories: 658 | ||
Calories from Fat: 611 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.9g | 90 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 49.3g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 17.2mg | 1 % | |
Potassium 418.8mg | 11 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 7.4g | ||
Protein 1.9g | 3 % | |
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: 658
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