Tomato and Avocado Pinwheel Salad

15 minutes Prep: 15 minutes Cook: 0 minutes

338 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	tomatoes	cut into wedges
2	each	avocados	pitted, peeled, cut up
2	tablespoons	lime juice

Vinaigrette
1/2	cup	balsamic vinegar
1	each	garlic clove
3	tablespoons	onion	grated
1	tablespoon	artifical sweetener
1/4	cup	olive oil

Directions

Sprinkle tomato and avocado wedges with lime juice.

On a serving platter, arrange laternate slices of tomato and aovcado in a pinwheel fashion.

For the vinaigrette, whisk together vinegar, garlic, salt, onion and sweetener.

Gradually pour in the oil and whisk to blend.

Pour this vinaigrette over the wedges.

Serve.

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Nutrition Facts

Serving Size 286g

Amount per Serving

Calories 338 76% of calories from fat

	% Daily Value*
Total Fat 29.0g	44%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 22mg	1%
Total Carbohydrate 21.0g	7%
Dietary Fiber 8.0g	34%
Sugars 9.0g
Protein 4.0g	7%

Vitamin A	24%		Vitamin C	49%
Calcium	4%		Iron	7%

* 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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So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.

Reviewed by arrgee01