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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 c. 156g Recipe makes 3/4 c.) |
||
| Calories 1301 | ||
| Calories from Fat 1299 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 144.4g | 222% | |
| Saturated Fat 19.9g | 99% | |
| Monounsaturated Fat 105.1g | ||
| Polyunsaturated Fat 15.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 226mg | 9% | |
| Potassium 378mg | 10% | |
| Total Carbohydrate 6.2g | 2% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 4.0g | ||
| Protein 1.6g | 3% | |
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Ingredients
- 4 dried tomatoes, 4 ",diameter
- vinegar, red wine
- 1/2 cup olive oil
- 1 teaspoon basil, dried
- 1 teaspoon thyme, dried
- 1/2 teaspoon rosemary, dried
Directions
1
Break the dried tomato into small pieces.2
Put in a ceramic bowl.3
Pour on just enough vinegar to barely cover the tomato pieces.4
Crumble the dried herbs over the tomato pieces.5
Mix them in a bit.6
Add the oil, stir.7
Leave to marinate in the fridge, stirring occasionally until you are ready to dress the salad.
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