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Sliced Beefsteak Tomatoes With Ginger Basil Vinaigrette Recipe
|Salad oil||1⁄2 Cup (8 tbs)|
|White wine vinegar/Tarragon||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Minced ginger||1 Tablespoon|
|Minced basil||1 Tablespoon (Fresh Purple Or Green)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Chinese five spice/1/4 teaspoon each anise seed, ground cinnamon, and ground cloves)||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Beefsteak||2 1⁄2 Pound|
|Basil sprig||1 (Purple Or Green)|
Serving size: Complete recipe
Calories 2654 Calories from Fat 1616
% Daily Value*
Total Fat 182 g279.6%
Saturated Fat 29 g145.2%
Trans Fat 4.2 g
Cholesterol 646.5 mg
Sodium 1098.1 mg45.8%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.87 g3.5%
Sugars 0.9 g
Protein 233 g465.2%
Vitamin A 17.1% Vitamin C 20.7%
Calcium 9.4% Iron 140.3%
*Based on a 2000 Calorie diet
Let stand 10 to 15 minutes; if made ahead, cover and chill up to 3 days.
Stir to use.
Rinse, core, and thickly slice tomatoes; put on a platter.
Pour half the vinaigrette over the tomatoes; reserve balance to add to individual portions to taste.
Garnish with basil sprigs.
Season to taste with salt and pepper.