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Tomato, Montrachet And Basil Salad Recipe
|Ripe tomatoes||6 Large|
|Purple onion||1 Medium|
|Basil puree||1⁄4 Cup (4 tbs)|
|Black olives||1⁄4 Cup (4 tbs) (Nicoise Or Other Imported)|
|Chopped italian parsley||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs) (Best Quality)|
|Red wine vinegar||1 Dash|
|Freshly ground black pepper||To Taste|
|Montrachet cheese/6 ounces of other mild creamy chevre||1⁄2 Ounce|
Serving size: Complete recipe
Calories 1124 Calories from Fat 822
% Daily Value*
Total Fat 97 g148.8%
Saturated Fat 9.8 g49%
Trans Fat 0 g
Cholesterol 15 mg
Sodium 1612.2 mg67.2%
Total Carbohydrates 55 g18.4%
Dietary Fiber 15.5 g62%
Sugars 34.6 g
Protein 13 g27%
Vitamin A 257.7% Vitamin C 273.8%
Calcium 15.1% Iron 24.9%
*Based on a 2000 Calorie diet
Transfer to a mixing bowl.
Peel onion, slice into thin rings, add to bowl, and turn gently with a spoon.
Add remaining ingredients except cheese and again turn gently.
Cover and refrigerate for 1 hour.