Try this Vine-Ripened Tomato Salad recipe, or contribute your own.
Suggest a better description1. Core the vine-ripened tomatoes and cut into wedges or thick slices. Pluck the stems from the cherry tomatoes; leave whole if small or cut in half if large.
2. Wash the mixed baby greens and dry. Spread the greens on plates or a serving platter and arrange the vine-ripened tomatoes over them. Sprinkle the tomatoes with salt and pepper.
3. Garnish the tomatoes with cucumber slices.
4. Drizzle on the olive oil; follow with a light drizzle of vinegar.
5. Sprinkle the cherry tomatoes over the salad.
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Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 134 | ||
Calories from Fat: 99 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.6mg | 0 % | |
Potassium 472.9mg | 12 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 6.5g | ||
Protein 1.8g | 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: 134
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