Moose: Basil Pineapple Dressing for Winter Tomatoes

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* Exported from MasterCook Mac *

 

Basil Pineapple Dressing for Winter Tomatoes

 

Recipe By : Moosewood Restaurant New Classics, page 112

Serving Size : 1 Preparation Time :0:00

Categories : salads

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons extra-virgin olive oil

1 tablespoon rice vinegar

or cider vinegar

1/4 cup unsweetened pineapple juice

1/4 cup fresh basil leaves -- chopped

1/4 cup scallions -- chopped

1/2 teaspoon salt

1 pinch crushed red pepper flakes

 

When supermarket tomatoes are less than perfect, try this dressing.

Fresh basil grown in greenhouses is available year round, and its

quality in winter is close to its late summer glory. Pineapple adds the

sweet acidity usually missing from off-season, commercially produced

tomatoes.

 

Yields 2/3 cup

 

Puree everything in a blender until smooth. Drizzle the dressing over 2

1/2 pounds of sliced tomatoes or tomato wedges. The dressing can be made

ahead and refrigerated in a covered container until ready to use.

 

PER 11-OUNCE SERVING: 167 CALORIES, 2.8 G PROTEIN, 11.6 G FAT, 16.2 G

CARBOHYDRATES, 1.6 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 326.7 MG

SODIUM, 3.6 G TOTAL DIETARY FIBER

 

Source: Moosewood Restaurant New Classics

Copyright 2001 by Moosewood, Inc.

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 413 Calories; 41g Fat (86%

calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol;

1072mg Sodium

Food Exchanges: 1 Vegetable; 1/2 Fruit; 8 Fat

 

NOTES : *Or 1 tablespoon of pineapple juice concentrate and 3

tablespoons of water.

 

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