Tomatoes with Vinaigrette - 6 servings
Preparation: 5 min.
-
2 tsp white wine vinegar
-
1 clove garlic, crushed
-
1/4 tsp Dijon mustard
-
1 tsp olive oil
-
12 tomatoes, cut into wedges
Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Combine vinaigrette and tomatoes in a non-reactive serving bowl.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 52 Cal |
1.2 g |
9.8 g |
2.2 g |
3 g |
6.5 g |
0 mg |
13 mg |
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Nutrients
| Calories |
52 Cal |
|
| Fat |
1.2 g |
|
| Carbs |
9.8 g |
|
| Protein |
2.2 g |
|
| Fiber |
3 g |
|
| Sugar |
6.5 g |
|
|
Fats
| Fat |
1.2 g |
|
| Fat, Sat. |
0.17 g |
|
| Fat, Mono. |
0.62 g |
|
| Fat, Poly. |
0.28 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
17 mg |
3% |
| Niacin |
1.5 mg |
9.2% |
| Panto. Acid |
0.22 mg |
4.4% |
| Riboflavin |
0.047 mg |
3.6% |
| Thiamin |
0.092 mg |
7.7% |
| Vitamin A |
2000 IU |
68% |
| Vitamin B6 |
0.2 mg |
13% |
| Vitamin B12 |
0 mcg |
0% |
| Vitamin C |
31 mg |
35% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
1.4 mg |
9.6% |
| Vitamin K |
20 mcg |
17% |
|
Minerals
| Calcium |
26 mg |
2.6% |
| Copper |
0.15 mg |
16% |
| Fluoride |
5.7 mcg |
140% |
| Iron |
0.68 mg |
8.6% |
| Magnesium |
27 mg |
6.5% |
| Manganese |
0.29 mg |
4.1% |
| Phosphorus |
60 mg |
8.6% |
| Potassium |
590 mg |
12% |
| Selenium |
0.071 mcg |
0.13% |
| Sodium |
13 mg |
0.84% |
| Zinc |
0.42 mg |
3.9% |
|
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