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Recipe by: jannina
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See below ingredients and instructions of the recipe
1 lb Tomatoes; large, red, very,
-ripe (2-3 tomatoes)
2 oz Mossarella cheese; shredded
8 Basil; fresh
2 ts Olive oil
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 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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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