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Salad Provencale Recipe
|Firm tomatoes||6 , peeled and thickly sliced|
|Hard boiled eggs||6|
|Anchovy fillets||300 Gram|
|Black olives||1 Cup (16 tbs)|
|Herb dressing||2 Cup (32 tbs)|
Calories 234 Calories from Fat 110
% Daily Value*
Total Fat 13 g19.5%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 252.3 mg
Sodium 1530.6 mg63.8%
Total Carbohydrates 18 g6.1%
Dietary Fiber 3.2 g12.8%
Sugars 9.9 g
Protein 12 g23.5%
Vitamin A 57.3% Vitamin C 188.7%
Calcium 8.4% Iron 13.6%
*Based on a 2000 Calorie diet
Remove the skin under cold water, then cut the peppers lengthways into 6 or 8 pieces.
Wash off the seeds and remove excess fiber, then pat dry.
Arrange the slices of tomato in the bottom of a large flat serving dish.
Sprinkle with some of the dressing, cover with the pieces of green pepper, sprinkle with more dressing, add the pieces of red pepper and sprinkle again with dressing.
Shell and slice the hard boiled eggs and put on top of the red pepper.
Add the rest of the dressing.
Arrange anchovy fillets in a lattice pattern on top and place an olive in the center of each square.
Chill before serving.