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Italian starter
Ripe tomatoes and Mozzarella cheese served in a pesto dressing.
What you need
- 2 firm ripe large beef tomatoes, sliced
- 175 g mozzarella cheese, sliced
- 2 small red onions, peeled and sliced
- For the dressing
- 75 ml olive oil
- 4 1/2-3 tsp green pesto sauce
- seasoning
- 1 tsp fresh basil, chopped
Method
Arrange on a single or individual serving plates, the tomatoes, cheese and onion. Chill well.
In a screw-top jar, place all the salad dressing ingredients together. Shake well.
Just before serving, pour the dressing over the tomatoes.
Serving suggestion
Italian bread such as Ciabatta.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1728 | 910 | 10475 | 8350 |
| Energy (kcal) | 413 | 217 | 2500 | 2000 |
| Protein (g) | 13.3 | 6.99 | ||
| Carbohydrate (g) | 9.93 | 5.23 | 345 | 275 |
| Fat (g) | 36.5 | 19.2 | 95 | 70 |
| Fat (saturated) (g) | 11.3 | 5.96 | ||
| Fibre (g) | 1.88 | 0.99 | ||
| Sodium (mg) | 249 | 131 | ||
| Salt (equivalent) (g) | 0.62 | 0.33 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 164 | 86.5 | 800 |
| Vitamin B-12 (µg) | 0.39 | 0.20 | 1 |
| Vitamin B-6 (mg) | 0.16 | 0.08 | 2 |
| Vitamin C (mg) | 12.3 | 6.47 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 3.43 | 1.81 | 10 |
| Zinc (mg) | 1.57 | 0.83 | 15 |
| Calcium (mg) | 331 | 174 | 800 |
| Folate (mcg) | 25.3 | 13.4 | 200 |
| Iron (mg) | 0.74 | 0.39 | 14 |
| Magnesium (mg) | 28.0 | 14.7 | 300 |
| Niacin (mg) | 0.48 | 0.25 | 18 |
| Pantothenic acid (mg) | 0.23 | 0.12 | 6 |
| Riboflavin (mg) | 0.18 | 0.09 | 1.6 |
| Phosphorous (mg) | 265 | 140 | 800 |
| Thiamin (mg) | 0.08 | 0.04 | 1.4 |
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