Golden Garden Salad
|Ripe tomatoes||1 1⁄2 Pound (4 Medium Size, Yellow Colored)|
|Oranges||1 1⁄2 Pound (2 Large Size)|
|Yellow bell pepper||1 Medium, stemmed, seeded and diced|
|Red onion||1⁄2 Small, thinly sliced|
|Minced fresh basil||2 Tablespoon|
|Balsamic vinegar/Wine vinegar||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Rinse and core tomatoes; cut into thin slices, arranging equally on 6 salad plates or placing all on a platter.
With a sharp knife, cut off and discard peel and white membrane from oranges.
Cut fruit crosswise into thin slices; beside tomatoes, equally arrange orange slices, diced bell pepper, and onion slices.
Sprinkle salads with minced basil and drizzle vinegar evenly over tomatoes and oranges.
Garnish with basil sprigs and olives.
Add salt and pepper to taste.
Serving size: Complete recipe
Calories 609 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.9%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 451.2 mg18.8%
Total Carbohydrates 135 g45%
Dietary Fiber 31.4 g125.8%
Sugars 91.4 g
Protein 23 g45.3%
Vitamin A 480.5% Vitamin C 1178.9%
Calcium 95.6% Iron 76.4%
*Based on a 2000 Calorie diet