Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Texas de Brazil - Brazilian Salad Recipe Recipe
Brazilian
|
|
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 782g | |
| Calories 2079 | |
| Calories from Fat 1938 | 93% |
| Total Fat 219.24g | 274% |
| Saturated Fat 16.39g | 66% |
| Trans Fat 5.63g | |
| Cholesterol 0mg | 0% |
| Sodium 186mg | 8% |
| Potassium 821mg | 23% |
| Total Carbs 35.05g | 9% |
| Dietary Fiber 7.1g | 24% |
| Sugars 15.37g | 10% |
| Protein 5.05g | 8% |
Ingredients Convert Measures
- 1/2 lb cherry tomatoes
- 1/2 lb English cucumber
- 1/2 lb red onion
- 1/2 lb large sticks of hearts of palm
- 1/3 cup lemon juice
- 1 Tbs Dijon mustard
- 1 cup vegetable oil
- chopped parsley or tarragon
- salt and pepper to taste
Directions
- Cut the tomatoes in half.
- Cut the cucumber lengthwise, remove the seed with a spoon and slice it diagonally 1/2 inch thick.
- Cut the onions into strips.
- Cut each stick of hearts of palm in four pieces.
- Put all the vegetables in a mixing bowl.
- In a small bowl, mix the mustard and lemon juice and slowly add the olive oil while whisking to emulsify.
- Pour vinaigrette on top of the vegetables and sprinkle the parsley, pepper and salt. Toss the salad and taste.
