This recipe was adapted from a recipe from Cooking Light

Serves 8 - 1/2 cup servings

4 cups halved cherry tomatoes (red, yellow, or orange)
1/3 cup thinly sliced green onions (about 4)
4 garlic cloves, minced
1 jalapeño pepper, thinly sliced
1/3 cup white balsamic vinegar
1 1/2 - 3 teaspoons light brown sugar
1 tablespoon extra virgin olive oil
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.

Per Serving (using 3 teaspoons sugar): 42 Calories; 2g Fat (38.2% calories from fat); trace Saturated Fat; 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Per Serving (using 1 1/2 teaspoons brown sugar): 40 Calories; 2g Fat (40.0% calories from fat); trace Saturated Fat; 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 142mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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