Try this Tomato Salad with Corn and Basil (Hl) recipe, or contribute your own.
Suggest a better descriptionIn a small bowl whisk together olive oil, wine vinegar and shallot. Season well with salt and pepper. Set aside for 15 minutes for the flavors to blend. Core large tomatoes. Halve through the stem end, lay cut side down and slice thinly. Halve cherry tomatoes. Arrange tomatoes attractively on a large serving platter, interspersing the different colors and putting the cherry tomatoes on top. Sprinkle corn kernels over the tomatoes. Tear basil leaves in small pieces and scatter over all. Spoon dressing evenly over salad. Yield: 4 servings Nutritional information: 105 calories and 7 grams of fat Courtesy of Janet Fletchers "Fresh From the Farmers Market" Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHH017 Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 244 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.5mg | 1 % | |
Potassium 40.8mg | 1 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.2g | ||
Protein 0.6g | 1 % | |
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: 255
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