Directions:
- In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.67 Kcal (1401 kJ) | ||
| Calories from fat | 211.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.46g | 36% | |
|---|---|---|---|
| Cholesterol | 104.84mg | 35% | |
| Sodium | 218.45mg | 9% | |
| Potassium | 433.86mg | 9% | |
| Total Carbs | 23.38g | 8% | |
| Sugars | 5.6g | 22% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 8.17g | 16% | |
| Vitamin C | 17.8mg | 30% | |
| Iron | 1.2mg | 7% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 125.53 Kcal (526 kJ) | ||
| Calories from fat | 79.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 36% | |
|---|---|---|---|
| Cholesterol | 39.32mg | 35% | |
| Sodium | 81.93mg | 9% | |
| Potassium | 162.73mg | 9% | |
| Total Carbs | 8.77g | 8% | |
| Sugars | 2.1g | 22% | |
| Dietary Fiber | 1.18g | 13% | |
| Protein | 3.06g | 16% | |
| Vitamin C | 6.7mg | 30% | |
| Iron | 0.4mg | 7% | |
| Calcium | 13.5mg | 4% | |
* 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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