Recipe by: PRK Preparation Time: 0:30 Pepper -- fresh ground Slice the tomato and peel the avocado from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium hea add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallot vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.1mg||0 %|
|Potassium 214mg||6 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 2.9g|
|Protein 0.9g||1 %|
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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: 22
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