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2 servings
suggest servings
| 6 | small | tomatoes | |
| 1/2 | bunch | parsley leaves | chopped |
| 1/2 | each | green chili peppers | chopped |
| 1 1/2 | teaspoons | olive oil | |
| 2 | tablespoons | lemon juice | |
| 1 | pinch | salt and black pepper | |
| 1 | pinch | cayenne pepper |
Quarter the tomatoes.
Mix parsley and chili with the tomatoes and chill.
Combine the remaining ingredients and set aside to rest.
Just before serving, mix the salad dressing with the salad.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 4.0g | 18% |
| Sugars 8.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 72% | Vitamin C | 122% | |
| Calcium | 6% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I was having lunch with a friend of mine. A fellow epicurean, he frequents upscale eateries and possesses an above...
this is the same recipe that my wife has made for 20 years she uses a different icing but the cake is great always moist and never fails to please jeff
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