| 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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