Heirloom Tomato Salad With Pepperoncini

Havarti-stuffed chicken
Christopher Baker
Serves 4
cooking
5
minutes

Directions

  1. Arrange 1 pound sliced heirloom tomatoes and 4 thinly sliced pepperoncini peppers on a plate.
  2. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 84
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 364 mg
  • Protein 1 g
  • Carbohydrate 5 g
  • Sugar 3 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 12 mg
What does this mean? See Nutrition 101.