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Cook bacon until crisp in a small saute pan, add the onion and peppers. Toss and cook for 1 minute. Combine bacon, onions, and peppers with the peas and beans, basil, mint, oil, vinegar and seasonings. Mix well. Using a sharp knife, core out the tomato and carve a hole big enough to hold a generous portion of the salad. Make a nest of spinach on a large plate, place the tomato in the center, and fill with the salad. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2247 broadcast 07-26-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 09-01-1996 NOTES : Joes note: I would use TWO large tomatoes rather than the ONE that the recipe calls for. Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 65 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 36mg||1 %|
|Potassium 636.7mg||17 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 21.9g|
|Protein 10.5g||15 %|
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Calories per serving: 226
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