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- 2 large beefsteak tomatoes, sliced
- 1 med size red onion, sliced
- 2 tbsp fresh basil, chopped
- 2 tbsp parsely, chopped
- 1 large lemon, juice
- 2 tbsp virgin olive oil
- pepper to taste
Arrange tomato slices on salad plates. Layer a few Onion rings on top of tomatoes. Sprinkle with basil or parsley and dash of pepper. Mix lemon juice with oil and spoon each seving. Food exchanges per serving: 1 vegetable exchange + 1 fat exchange; calories: 66; cho: 0 mg; car: 9g; pro: 2g; sod: 15 mg; fat: 4g;