Mozzarella and Tomatoes


Serves: 4
Total Calories: 237

Ingredients

4 medium tomatoes, cut into 1/4-inch slices
1/4 cup olive vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
3 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
3 drops red pepper sauces
2 large cloves garlic, finely chopped
4 ounces fresh mozzarella cheese, sliced
salad greens, if desired

Directions:

1. Place tomatoes in glass or plastic dish.

2. Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes.

3. Cover and refrigerate at least 3 hours, turning occasionally, to blend flavors. Layer tomatoes alternately with cheese on salad greens.

A NOTE from DR. GHOSH
Tomatoes are a good source of lycopene, a phytochemical or naturally-occuring plant chemical in foods that may be helpful in reducing the risk of certain types of cancer in some people.

"I love appetizers. And when I didn't feel up to going out, my daughter-in-law would stop over with this tasty dish, made with fresh tomatoes from her garden. So favorful!" -Catherine H.

NUTRITION FACTS: High in vitamins A and C low fiber
1 Serving: Calories 235 (Calories from Fat 170) Fat 19g (Saturated 5g) Cholesterol 15mg Sodium 240mg Potassium 320mg Carbohydrate 8g (Dietary Fiber 1g) Protein 9g % DAILY VALUE: Vitamin A 24% Vitamin C 20% Calcium 22% Iron 4% Folic Acid 4% Magnesium 8% DIET EXCHANGES: 10 ½ Vegetable, 1 High-Fat Meat, 2 Fat

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 237
Calories from Fat: 170

This Mozzarella and Tomatoes recipe is from the Betty Crocker's Living With Cancer Cookbook Cookbook. Download this Cookbook today.




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