|2 larges||Beefsteak tomatoes; sliced|
|1 medium||Size red onion; sliced|
|2 tablespoons||Fresh basil; chopped =OR=-|
|2 tablespoons||Parsely; chopped|
|1 large||Lemon; juice|
|2 tablespoons||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; CAL: 66; CHO: 0mg; CAR: 9g; PRO: 2g; SOD: 15mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master.
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