2 lg Beefsteak tomatoes; sliced 2 tb Parsely; chopped
1 md Size red onion; sliced 1 lg Lemon; juice
2 tb Fresh basil; chopped 2 tb Virgin olive oil;
-=OR=- Pepper to taste;
Arrange tomato slices on salad plates. Layer a few onion rings on
top of tomatoes. Sprinkle with basil or parsley and dash of pepper.
Mix lemon juice with oil and spoon each seving.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 66; CHO: 0mg; CAR: 9g; PRO: 2g; SOD: 15mg; FAT: 4g;
Source: Light & Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
