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September 17, 2007

summer tomato chopped salad








Ingredients

7 cups (3/4-inch) diced tomato (about 2 3/4 pounds)
1/4 cup thinly sliced fresh basil
1 tablespoon extravirgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon pine nuts, toasted

Preparation

Combine first 5 ingredients in a large bowl; toss gently to combine. Sprinkle with nuts. Serve immediately.

Yield

8 servings (serving size: about 3/4 cup)

Nutritional Information

CALORIES 55(46% from fat); FAT 2.8g (sat 0.4g,mono 1.5g,poly 0.6g); PROTEIN 1.6g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 161mg; FIBER 1.9g; IRON 0.9mg; CARBOHYDRATE 7.6g

Chef: Billy Strynkowski
Cooking Light, SEPTEMBER 2004

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