Tomato basil and mozzarella salad

4 Servings

Ingredients

Quantity Ingredient
1 pounds Tomatoes; large, red, very, ripe (2-3 tomatoes)
2 ounces Mossarella cheese; shredded
8 Basil; fresh
2 teaspoons Olive oil
Dash cracked pepper

Directions

Slice tomatoes crosswise into ½-inch-thick slices, 4 slices per tomato.

Arrange 2-3 slices on each salad plate. Sprinkle the mossarella on top each tomoato. Cut fresh basil leaves into strips and top each tomato with basil.

Drizzle olive oil over the tops and add a dash of pepper. Enjoy! Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 MEDIUM-FAT-MEAT EXCHANGE. CHO: 6; PRO: 5g; FAT: 4g; CAL: 70; Low-sodium diets: This recipe is suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.

and Katharine Middleton. Brought to you and yours Nancy O'Brion and her Meal-Master

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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