Tomato Salad
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INGREDIENTS
- 2 White onions; see * Note 1
- 1 c Vinaigrette Dressing; see *
- Chopped fresh parsley; for
- Salt ; to taste
- Black Pepper ; freshly ground
- 5 lg Tomatoes
INSTRUCTIONS
* Note 1: Either Vidalia (Georgia) or Walla Walla (Washington state). * Note 2: See the "Vinaigrette Dressing" recipe which is included in this collection. Slice the tomatoes and onions thin. Layer in a bowl and add the dressing and the salt and pepper. Allow to marinate in the refrigerator for 2 hours before serving. Top with the parsley garnish. This recipe serves 6 to 8. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-20-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-03-1995 Recipe by: Jeff Smith
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (152g) | ||
| Recipe Makes: 6 servings | ||
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| Calories: 28 | ||
| Calories from Fat: 3 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.3g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 7.6mg | 0 % | |
| Potassium 360.5mg | 9 % | |
| Total Carbohydrate 6g | 2 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 4.2g | ||
| Protein 1.3g | 2 % | |
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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. |
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Calories per serving: 28
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