Slice 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|
|Calories from Fat: 435 (88%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 496
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