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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables Cheese, Diabetic, Main dish, Salads, Vegetables 4 Servings

INGREDIENTS

1 lb Tomatoes, large red very
ripe 2-3 tomatoes
2 oz Mossarella cheese, shredded
8 Basil, fresh
2 t 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:

“Coincidence is when God chooses to remain anonymous.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 324.4mg
Potassium: 430.8mg
Carbohydrates: 9.1g
Fiber: 2.3g
Sugar: 5.4g
Protein: 1.8g


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