Procedure: Heat potatoes and beans in vinaigrette. (Use Richaud) Lay green leaf along the top of the plate. Cut tomato slices in half anf fan over the green leaf. Place potatoes and green beans in the center. Alternate the beef and provolone and shingle it in front of the potatoes and beans. Garnish with rosemary sprigs. Recipe By : Chef Greg Posted to MC-Recipe Digest V1 #291 Date: Mon, 11 Nov 1996 00:46:35 +0000 From: Marilyn Thomson
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|Serving Size: 1 Serving (354g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 23 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 11.6mg||0 %|
|Potassium 272.7mg||7 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 21.1g|
|Protein 4.3g||6 %|
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Calories per serving: 121
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