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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Raspberry-Marzipan Coffee Cake

I have made this recipe 3 times so far and it's very easy to make. Two things that I do are, I chop up the almond paste in my food processor to achieve the fine crumbs, and I leave out the chopped almonds. The 2nd time I made it in mini loaf pans and the cake was not as moist and the marzipan seemed to disappear, even though I did not cook the mini loaves as long. I will difinately make this again in the future, but not as a mini loaf. It's a keeper for the marzipan lovers.