In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, quarter the Heirloom tomatoes. Slice the Creole tomato into 1/2-inch slices. Cut the Vidalia onion into thin slices or rings. Peel and remove the pit of the avocados. Slice the avocados into 1-inch slices. Season all the vegetables (both sides) with salt and fresh black pepper. Arrange all the vegetables on a large platter along with the cheese. Drizzle the dressing over the entire platter. Serve the salad with the croutons. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 10-06-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 1060 (99%)|
|Amt Per Serving||% DV|
|Total Fat 117.8g||157 %|
|Saturated Fat 16.9g||85 %|
|Monounsaturated Fat 58.4g|
|Polyunsanturated Fat 36.9g|
|Cholesterol 0mg||0 %|
|Sodium 6mg||0 %|
|Potassium 333.4mg||9 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 2.3g|
|Protein 1.4g||2 %|
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Calories per serving: 1067
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