Yield: 4 servings
|2 teaspoons||Fine chopped fresh rosemary|
|¼ cup||Chopped Italian parsley|
|Virgin olive oil|
Cut tomatoes into ½-inch dice. Chop red onion into ¼-inch pieces. Combine tomatoes, onion, rosemary, parsley and salt to taste.
Toss with vinaigrette dressing composed of 3 parts olive oil and 1 part balsamic vinegar. Makes 4 servings.
Each serving contains about: 119 calories; 84 mg sodium; 0 cholesterol; 10 grams fat; 7 grams carbohydrates; 1 gram protein; 0.79 gram fiber.