Try this Heirloom And Creole Tomato Salad recipe, or contribute your own.
Suggest a better descriptionIn a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, quarter the Heirloom tomatoes. Slice the Creole tomato into 1/2-inch slices. Cut the Vidalia onion into thin slices or rings. Peel and remove the pit of the avocados. Slice the avocados into 1-inch slices. Season all the vegetables (both sides) with salt and fresh black pepper. Arrange all the vegetables on a large platter along with the cheese. Drizzle the dressing over the entire platter. Serve the salad with the croutons. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 6 servings | ||
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Calories: 1067 | ||
Calories from Fat: 1060 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117.8g | 157 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 58.4g | ||
Polyunsanturated Fat 36.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 6mg | 0 % | |
Potassium 333.4mg | 9 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 2.3g | ||
Protein 1.4g | 2 % | |
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: 1067
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Heirloom Tomato Salad
A variation on this recipe
— lizmari
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