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Tomato Cups

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Submitted by dianne

YIELD

8 servings

PREP

10 min

COOK

?

READY

10 min

Ingredients

5 5
MEDIUM MEDIUM TOMATOES
or 84 ounces tomatoes, canned, drained
1 ½ 355
CUPS ML GREEN BELL PEPPERS
cut into 1/2 inch strips
1 1
MEDIUM MEDIUM ONIONS
cut into rings
⅓ 79
CUP ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML VINEGAR
1 5
TEASPOON ML SALT
¾ 3.8
TEASPOON ML OREGANO
crushed
¾ 3.8
TEASPOON ML BASIL
crushed *
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Combine all of the ingredients in a large salad bowl.

Toss lightly to mix well, then cover and refrigerate until servings time.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 106 79% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 15% • Vitamin C 56%
Calcium 2% • Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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