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Tomato And Basil Salad Recipe
|Coarsely chopped fresh basil||1⁄3 Cup (5.33 tbs)|
|Coarsely ground black pepper||1⁄2 Teaspoon|
|Coarse salt||1⁄4 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
Calories 130 Calories from Fat 84
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 162.8 mg6.8%
Total Carbohydrates 11 g3.6%
Dietary Fiber 3.1 g12.5%
Sugars 6.9 g
Protein 2 g4.7%
Vitamin A 42.4% Vitamin C 53.5%
Calcium 3.2% Iron 5.2%
*Based on a 2000 Calorie diet
1. Blanch tomatoes in boiling water for 2 minutes and then refresh in cold water.
2. Peel them and half. squeeze out and discard the seeds.
3 Quarter each tomato shell and place in a large salad bowl along with other salad ingredients.
4. Toss well and cover bowl before placing in the refrigerator to chill.
5. Combine ingredients for dressing and whisk till well amalgamated.
Sprinkle dressing over salad 5 minutes before serving and toss.