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    You are in: Home / Greek / Feta, Avocado and Tomato in Vinaigrette Recipe
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    Feta, Avocado and Tomato in Vinaigrette

    Feta, Avocado and Tomato in Vinaigrette. Photo by kiwidutch

    1/4 Photos of Feta, Avocado and Tomato in Vinaigrette

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    kiwidutch's Note:

    Posted for Zaar World Tours: I keep a very small bottle of this vinaigrette in my fridge and make it regularly to keep it at it's freshest best. You need to mix again before using because it separates on standing. A tasty side dish and healthy snack. Use all of the dressing or less if preferred. Salad: REGION: Greece.

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    Ingredients:

    Servings:

    Units: US | Metric

    Vinaigrette dressing

    salad

    Directions:

    1. 1
      Halve the Avocado lengthwise and take out the stone. Skin and cut avocados into slices.
    2. 2
      Pour vinaigrette over avocado slices. Stir them if necessary to coat them completely to prevent discolouration.
    3. 3
      Cut each tomato into 8ths, mix together with cheese and olives.
    4. 4
      Drizzle the vinaigrette dressing over the top and sprinkle with the chopped marjoram.

    Ratings & Reviews:

    • on December 14, 2008

      55

      A delightful salad to serve table side, or as a part of a salad topping, or just eat right then and there. The vinaigrette was really delightful, loved the use of white vinegar here. The sugar (or splenda) really gives the vinaigrette a smoother taste cutting the bite of the vinegar nicely. I agree with keeping extra on hand, this is a wonderful idea alone! I used vine ripened cherry tomatoes from my greenhouse, sliced in 1/2, some wonderfully salty, smooth feta cheese, nice black olives from the olive bar and added a bit of chopped onion (about 2 tablespoons) and twirled altogether with the avocado. I let the sit for about 1 hour prior to serving and the flavors had joined together and was just terrific! Thanks, kiwi! Made for *Everyday is a Holiday* Tag game Dec 2008

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2007

      55

      Yummmmm! All of my favorites in one dish, tossed with a nice light vinaigrette, and to top it off it is very simple to put together. The flavors blended perfectly together. I used white wine vinegar for the vinaigrette, and a sheep’s milk feta that is imported from Israel. This is going to make a wonderful light side dish during the summer months.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Feta, Avocado and Tomato in Vinaigrette

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 432.0
     
    Calories from Fat 342
    79%
    Total Fat 38.0 g
    58%
    Saturated Fat 12.1 g
    60%
    Cholesterol 50.0 mg
    16%
    Sodium 754.4 mg
    31%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 8.6 g
    34%
    Sugars 6.2 g
    24%
    Protein 11.2 g
    22%

    The following items or measurements are not included:

    wine vinegar

    fresh marjoram

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