Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Tomatoes; large, red, very, 8 Basil; fresh
-ripe (2-3 tomatoes) 2 ts Olive oil
2 oz Mossarella cheese; shredded Dash cracked pepper

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 DIET: 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

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