| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Diabetic, Main dish, Salads, Vegetables, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tomatoes; large, red, very, ripe (2-3 tomatoes) |
| 2 |
oz |
Mossarella cheese; shredded |
| 8 |
|
Basil; fresh |
| 2 |
ts |
Olive oil |
|
|
Dash cracked pepper |
INSTRUCTIONS
Slice tomatoes crosswise into 1/2-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
A Message from our Provider:
“When God ordains, He sustains.”