Tomato And Basil Salad

1. Whisk together lemon juice, garlic,salt pepper;slowly add olive oil.

2. Add tomatoes to dressing and let sit a room temperature for a couple hours.

3. Cut your basil at the last minute before serving because it gets black very quickly.

4. Toss together with the romaine.

5. Add basil and parmesan cheese at the last minute.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	57.0794 g
Protein	18.0664 g
Carbohydrates	43.5311 g
Energy	726.0332 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5287 g
Water	768.6871 g
Aspartic acid	1.0824 g
Calcium, Ca	319.7278 mg
Lutein + zeaxanthin	2330.876 g
Fiber, total dietary	10.2015 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	5920.7967 g
Niacin	4.6197 mg
Vitamin A, RAE	537.4972 g
Arginine	0.1888 g
Riboflavin	0.1944 mg
Tocopherol, beta	0.1322 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0044 g
Fatty acids, total saturated 20:1	0.1882 g
Glutamic acid	3.2542 g
Sodium, Na	348.6817 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7172 g
Total lipid (fat)	57.0794 g
Manganese, Mn	1.122 mg
Fructose	10.6889 g
Proline	0.1528 g
Fatty acids, total saturated 16:0	6.6182 g
Fatty acids, total saturated 8:0	0.0161 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1314 g
Choline, total	60.0671 mg
Sugars, total	20.8997 g
Serine	0.2234 g
Fatty acids, total saturated 10:0	0.0401 g
Fatty acids, total saturated 18:0	1.2821 g
Vitamin B-6	0.6705 mg
Selenium, Se	11.8396 g
Ash	5.8243 g
Fatty acids, total saturated 18:1 undifferentiated	39.0567 g
Pantothenic acid	0.7832 mg
Phenylalanine	0.2401 g
Copper, Cu	0.5007 mg
Betaine	0.9554 mg
Thiamin	0.327 mg
Retinol	10.4 g
Methionine	0.054 g
Iron, Fe	4.3835 mg
Carbohydrate, by difference	43.5311 g
Phosphorus, P	383.1037 mg
Folate, total	190.1622 g
Tocopherol, gamma	1.576 mg
Fatty acids, total saturated 4:0	0.0432 g
Lycopene	18731.67 g
Alanine	0.2379 g
Cholesterol	5.3333 mg
Valine	0.1707 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	5.9222 g
Glycine	0.1737 g
Carotene, alpha	735.418 g
Glucose (dextrose)	9.5893 g
Fatty acids, total saturated 14:0	0.1348 g
Zinc, Zn	2.2232 mg
Isoleucine	0.1626 g
Tocopherol, delta	0.0047 mg
Fatty acids, total saturated 12:0	0.0387 g
Fatty acids, total polyunsaturated	6.4526 g
Fatty acids, total saturated 14:1	0.0008 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.2409 g
Tocotrienol, alpha	0.1014 mg
Vitamin A, IU	10522.8272 IU
Folate, DFE	190.1622 g
Tryptophan	0.0514 g
Vitamin C, total ascorbic acid	114.4995 mg
Phytosterols	171.358 mg
Galactose	0.0179 g
Fatty acids, total polyunsaturated 18:1 c	0.0086 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0257 g
Tyrosine	0.1239 g
Vitamin B-12	0.2933 g
Vitamin K (phylloquinone)	165.0722 g
Fatty acids, total saturated	8.5384 g
Histidine	0.1167 g
Fatty acids, total monounsaturated	40.0314 g
Threonine	0.2258 g
Folate, food	190.1622 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	4.2675 g
Vitamin E (alpha-tocopherol)	11.8578 mg
Magnesium, Mg	104.9632 mg
Lysine	0.2361 g
Potassium, K	2066.3885 mg
Cystine	0.0716 g
Fluoride, F	17.1373 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	0.25 cup	477.36	0	54
Parmesan cheese	0.33 cup	98.6667	10.6667	1.3333
Tomato	4	131.04	28.3192	1.456
Romaine lettuce	1	7.99	1.5463	0.141
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	2	0	0	0
Basil	0.25 cup	1.38	0.159	0.0384