Directions:
- Cut the tomatoes into wedges. Whisk together the olive oil, sherry vinegar and mustard until the dressing emulsifies. Coat the tomato wedges in the dressing and sprinkle over the parsley and pancetta.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.35 Kcal (320 kJ) | ||
| Calories from fat | 51.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.7g | 9% | |
|---|---|---|---|
| Sodium | 133.97mg | 6% | |
| Potassium | 309.42mg | 7% | |
| Total Carbs | 5.52g | 2% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 1.69g | 3% | |
| Vitamin C | 17.6mg | 29% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 51.62 Kcal (216 kJ) | ||
| Calories from fat | 34.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 9% | |
|---|---|---|---|
| Sodium | 90.58mg | 6% | |
| Potassium | 209.2mg | 7% | |
| Total Carbs | 3.73g | 2% | |
| Sugars | 2.59g | 15% | |
| Dietary Fiber | 1.07g | 6% | |
| Protein | 1.14g | 3% | |
| Vitamin C | 11.9mg | 29% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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