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    You are in: Home / Recipes / Fresh and Sun-Dried Tomato Salad With Parmesan Recipe
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    Fresh and Sun-Dried Tomato Salad With Parmesan

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Hey Jude's Note:

    This is a great tomato recipe and is especially attractive if you use various colors of tomatoes, such as heirloom.

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    1. 1
      Arrange the tomatoes in a single layer on 4 salad plates; season to taste with salt and pepper.
    2. 2
      Scatter the sun-dried tomatoes over the fresh tomato slices; drizzle with oil and vinegar.
    3. 3
      Use a vegetable peeler to shave the cheese over the salad.

    Ratings & Reviews:

    • on August 16, 2006


      It's the height of the tomato season and I went crazy buying them at the farmer's market. I bought a large orange and red tomato, then red cherry tomatoes and yellow grape tomatoes. I threw them together with the rest of the ingredients in this dish and when I ate it thought I died and went to heaven:D After dinner I promptly made another salad with the leftover tomatoes to take to work the next day. Also, I couldn't resist adding some fresh basil and more vinegar (one tablespoon per plate). Instead of sundried tomatoes in oil I used dry ones because I like the chewiness and left out the oil altogether to save a few calories. I ate the salad for breakfast this morning at work because I couldn't wait for lunch. Heehee!

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    Nutritional Facts for Fresh and Sun-Dried Tomato Salad With Parmesan

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.1
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 5.3 g
    Cholesterol 24.9 mg
    Sodium 497.6 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 4.3 g
    Sugars 8.0 g
    Protein 14.2 g

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