Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
204
Calories
3g
Protein
14g
Fat
20g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 large beefsteak tomatoes, sliced
- 1 med size red onion, sliced
- 2 tbsp fresh basil, chopped
- -=or=-
- 2 tbsp parsely, chopped
- 1 large lemon, juice
- 2 tbsp virgin olive oil
- pepper to taste
- =
Directions
1
Arrange tomato slices on salad plates. Layer a few onion rings on top of tomatoes. Sprinkle with basil or parsley and dash of pepper. Mix lemon juice with oil and spoon each seving. Food exchanges per serving: 1 vegetable exchange + 1 fat exchange; cal: 66; cho: 0mg; car: 9g; pro: 2g; sod: 15mg; fat: 4g;
Recipe sourced from
fandom