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Suggest a better descriptionSlice tomatoes and onions thin. Halve the avocado lengthwise; remove pit; slice into 1/2" wide strips. Arrange alternating slices of tomato, onion, and avocado on a platter and sprinkle with the chopped herbs. Mix the vinaigrette components together, and pour over salad. From James Beards Theory and Practice of Good Cooking. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 496 | ||
Calories from Fat: 435 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.4mg | 1 % | |
Potassium 669.1mg | 18 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 9.9g | ||
Protein 3.1g | 4 % | |
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: 496
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