Tomato and Olive Salad
A simple fresh salad that will impress friends or family.

Servings: 2

• 4 large plum tomatoes, cored, cut into 3/4-inch pieces
• 1/3 cup black brine cured olives, pitted, halved
• 1/3 cup very thinly sliced sweet red onion
• 2 teaspoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 large bunch spinach or arugula, stems trimmed, cut into bite size pieces

Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.

Per Serving: 101 Calories; 7g Fat (59.8% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 213mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

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