Combine salad ingredients in a large salad bowl. Set aside. Wash tomatoes & place in a blender or food processor. Process until smooth. Add the remaining ingredients & process until the almonds are smooth & the rest of the ingredients have been well blended. Check the seasoning. Place in a glass jar & refrigerate until ready to serve. Toss prepared salad with dressing. You may not need to use it all. Serve with lots of fresh Italian home-made bread for a refreshing main dish salad in the summer. VARIATION: Substitute pine nuts for the walnuts in the salad. Add a couple of mushrooms if so desired. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4|
|Calories from Fat: 71 (47%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 65.9mg||2 %|
|Potassium 797mg||21 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 12.4g|
|Protein 5g||7 %|
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Calories per serving: 150
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