Title: Tomato Basil and Mozzarella Salad
Categories: Diabetic, Main dish, Salads, Vegetables, Cheese
Yield: 4 Servings

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini