4 Serves
18 Mins
Arrange the sliced tomatoes on a large serving plate.
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Vitamin E
9 mg / 15 mgVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
186 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
399 mg / 1,250 mgPotassium
620 mg / 4,700 mgSodium
710 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
6 g / 28 gSugar
29 g / 50 gSaturated Fat
11 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
In a small skillet over medium-high heat, toast the pine nuts until they are golden brown and fragrant.
Scatter the toasted pine nuts, apple chunks, and blue cheese crumbles over the arranged tomato slices.
In a small bowl, whisk together the cooking oil and balsamic vinegar until emulsified.
Drizzle the prepared vinaigrette over the salad, then season with salt and black pepper to taste.
Garnish the dish with fresh parsley before serving.
59
g7
g30
g
