| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 2 | Servings | ||
INGREDIENTS
| 2 | Ripe plum tomatoes | |
| 2 | c | Tightly packed torn curly leaf lettuce |
| 2 | tb | Fresh basil leaves |
| 1 | tb | Chopped fresh basil |
| 1 | tb | Fresh lime juice |
| 1 | tb | Honey |
| 1/2 | ts | Olive oil |
| 1/8 | ts | Salt |
INSTRUCTIONS
Cut each tomato in half lengthwise; push seeds out with thumbs. Cut each half into thin strips. Place in a large bowl; add lettuce and basil leaves, and set aside. Combine chopped basil and next 4 ingredients in a jar; cover tightly, and shake vigorously. Pour over lettuce mixture; toss gently. Yield: 2 servings (serving size: 1 cup). Per serving: 100 Calories; 2g Fat (16% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 164mg Sodium Recipe by: Cooking Light, Sept 1993, page 109 Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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