Excellent served with grilled chicken.

Servings: 4

• 4 medium vine ripened tomatoes, sliced
• 1/4 of one red onion, sliced extremely thin
• 2 tablespoons good quality olive oil
• 8 kalamata olives, seeded
• Fresh basil, chiffonade (about 1/4 to 1/3 cup)
• Kosher salt and fresh ground black pepper

In a bowl combine onions, olive oil, salt and pepper. Let it stand for 5-10 minutes. Slice the tomatoes and arrange on a plate. Pour olive oil and arrange onions on top of tomatoes. Season with kosher salt and pepper. Top with fresh basil.

Per Serving: 124 Calories; 9g Fat (62.4% calories from fat); 1g Saturated Fat; 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 2 Fat.

 

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