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Summer Salad

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Ingredients
  Tomatoes 4
  Onion 1 Medium, chopped
  Jalapeno peppers 2
  Avocados 2
  Salt To Taste
  White pepper To Taste
  Rosemary 1 Teaspoon
  Olive oil 1 Cup (16 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Bacon slices 4
  Iceberg lettuce head 1⁄2
Directions

Cut tomatoes in half and slice 1/4-inch thick.
Peel the onion and chop fine.
Slice the peppers very thin.
Cut avocados in half, remove pit, and peel and slice them 1/2-inch thick.
Mix ingredients together and add salt and white pepper, rosemary, olive oil, and vinegar.
Toss lightly and let stand for at least 30 minutes in the refrigerator.
Fry the bacon crisp.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Summer
Ingredient: 
Vegetable

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2832 Calories from Fat 2473

% Daily Value*

Total Fat 283 g435.8%

Saturated Fat 40.4 g202%

Trans Fat 0 g

Cholesterol 6.9 mg2.3%

Sodium 597.6 mg24.9%

Total Carbohydrates 82 g27.4%

Dietary Fiber 41.1 g164.6%

Sugars 28 g

Protein 19 g37.5%

Vitamin A 115% Vitamin C 229.2%

Calcium 19.5% Iron 36.2%

*Based on a 2000 Calorie diet

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Summer Salad Recipe