Recipes ofKurt Dixon

Registered Dietitian Nutritionist

Body Refined, a Health & Wellness practice


Tomato Basil Salad

Wednesday, June 14, 2017
or2.5 cups cherry tomatoes of tomatoes, red, ripe, raw, year round average (373 g)
or1/4 whole cup of leaves of basil, fresh (6 g)
or1 tbsp of vinegar, balsamic (16 g)
or1 clove of garlic, raw (3 g)
or2 tsps of oil, olive, salad or cooking (9 g)
or1/2 tsp of salt, table (3 g)
Heat the 2 teaspoons of extra virgin olive oil in a small saucepan over medium heat.
When the oil is heated add in the clove of minced garlic and cook it just until it starts to turn golden, about 30 seconds to 1 minute, careful not to burn it.
Pour the garlic oil mixture into a large bowl.
Add the quartered grape tomatoes, basil, balsamic vinegar, salt, and pepper to the garlic oil mixture and toss together.
Set aside or cover and refrigerate until ready to use.
Nutritional information
Per 100 gPer Serving (102 g)% DRI
Energy41 kcal42 kcal2 %
Fat2 g2 g4 %
Fatty acids, total saturated0 g0 g2 %
Cholesterol0 mg0 mg0 %
Sodium290 mg296 mg12 %
Carbohydrate4 g5 g2 %
Sugars3 g3 gremove
Fiber1 g1 g5 %
Protein1 g1 gremove