Try this Mesclun Spring Greens with Grilled Roma Tomatoes recipe, or contribute your own.
Suggest a better descriptionIn a large mixing bowl and add salt and pepper and 5 ounces aged balsamic vinegar. Stir until salt is dissolved. Add extra virgin olive oil, whisking a little oil at a time. Cut two tomatoes in half. Toss tomatoes with the remaining 1 ounce balsamic vinaigrette and grill for 3 minutes. Add 8 ounces mesclun to bowl and drizzle with vinaigrette. Serve. Yield: 2 servings Recipe by: CHEF DU JOUR SHOW #DJ9289 - TIMOTHY DEAN
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Serving Size: 1 Serving (1180g) | ||
Recipe Makes: 1 | ||
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Calories: 5181 | ||
Calories from Fat: 5107 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 567.5g | 757 % | |
Saturated Fat 78.4g | 392 % | |
Monounsaturated Fat 413.8g | ||
Polyunsanturated Fat 59.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.1mg | 2 % | |
Potassium 751.8mg | 20 % | |
Total Carbohydrate 33.8g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 30.7g | ||
Protein 2.9g | 4 % | |
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: 5181
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