Try this Local Summer Tomato Salad recipe, or contribute your own.
Suggest a better descriptionToss tomatoes, peeled baby carrots, 1/4 cup of oil, salt, and pepper in a bowl. Mix 1/4 cup olive oil with 2 tablespoons Balsamic vinegar and mustard together. Reduce remainder of Balsamic vinegar until syrupy consistency. Lightly dress baby greens. Place greens on plate, pile tomatoes on top with 1 carrot and crumble cheese on top. Finish with drizzle of Balsamic reduction. This recipe yields 6 to 8 servings. Source: "CHEF DU JOUR - (Show # DJ-9472) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Erica Miller
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 6 servings | ||
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Calories: 50 | ||
Calories from Fat: 41 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 14.2mg | 0 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.9g | ||
Protein 0.1g | 0 % | |
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: 50
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