Directions:
- Cut the top off both tomatoes
- Reserve tops!
- Scoop out tomatoes, reserving contents
- Shred the lettuce with a plastic knife. (metal or steel rusts the lettuce)
- In a mini-processor, finely chop the peppers individually, placing each color into separate dishes
- Finely process the shallots, placing into a separate dish
- Place tomato contents you scooped out, chives, ginger, and carrot into the mini-processor and liquefy
- Plating:
- On small salad plates, lay a bed of half the lettuce on each plate
- Fill tomatoes with layers of the peppers and shallots
- Place tomatoes on the lettuce bases
- Add 1 tbsp each of the Italian salad dressing, and replace the tomato tops
- Place some peppers around the lettuce bases
- Add 4 generous dollops of the liquefied tomato blend around the tomatoes
- Refrigerate until serving
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.13 Kcal (645 kJ) | ||
| Calories from fat | 14.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Sodium | 68.12mg | 3% | |
| Potassium | 653.16mg | 14% | |
| Total Carbs | 32.78g | 11% | |
| Sugars | 16.39g | 66% | |
| Dietary Fiber | 6.15g | 25% | |
| Protein | 5.4g | 11% | |
| Vitamin C | 74.4mg | 124% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 27mg | 150% | |
| Calcium | 70.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 51.11 Kcal (214 kJ) | ||
| Calories from fat | 4.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 3% | |
|---|---|---|---|
| Sodium | 22.59mg | 3% | |
| Potassium | 216.58mg | 14% | |
| Total Carbs | 10.87g | 11% | |
| Sugars | 5.43g | 66% | |
| Dietary Fiber | 2.04g | 25% | |
| Protein | 1.79g | 11% | |
| Vitamin C | 24.7mg | 124% | |
| Vitamin A | 0.5mg | 49% | |
| Iron | 9mg | 150% | |
| Calcium | 23.5mg | 7% | |
* 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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