from: kathy lauridsen at OSU, Columbus Ohio She writes: " there is a million variations on this recipe. My husband & I made one up. The trick is to get the slices crusty", Combine, the chopped tomatoes, chopped onions, diced cucumbers with a bit of the wine vinegar in a bowl. Season to taste, with salt and pepper and the basil. Toast the vienna bread in slices which are thick (in the toaster first) then brush the slices with olive oil and broil until nice and crusty. The tomato mixture can be put on the broiled hot slices as a cold mixture, or you can slightly broil the topped slices again., Serve as a side dish to any entree. Posted to JEWISH-FOOD digest V96 #103 From: firstname.lastname@example.org (Al) Date: Sun, 15 Dec 1996 15:41:02 -0800
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|Serving Size: 1 Serving (904g)|
|Recipe Makes: 1|
|Calories from Fat: 305 (23%)|
|Amt Per Serving||% DV|
|Total Fat 33.9g||45 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 2223.1mg||77 %|
|Potassium 1339.5mg||35 %|
|Total Carbohydrate 217.6g||64 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 204.6g|
|Protein 44.2g||63 %|
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Calories per serving: 1332
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