Low Fat Salad Recipe #2: Basil and Tomato Salad

This is one of my favorite low fat salad recipes because of the combined basil and tomato flavor.

I discovered basil one day when I bought a low fat bread roll called "Milanese", which contained a couple of cold meats, low fat cheese, and basil.

I got hooked on basil, and my healthy addition lead me to finding yet a simpler low fat salad recipe with that ingredient.

I'm glad I found it!

Ingredients:

2 cups of red plum tomatoes, diced.

2 cups of yellow plum tomatoes, yellow.

1 cup of low fat mozzarella cheese, shredded.

1 cup of fresh basil leaves

1 cup of low fat red wine vinaigrette

Ground black pepper

This is what you do:

1. Mix the tomatoes and shredded cheese in a big salad bowl.

2. Add the basil leaves and vinaigraitte dressing, and add the freshly ground black pepper, mixing the whole salad well.

3. Cover the bowl with Gladwrap, and refrigerate for about 1/2 hour.

You could also add red onion if you like that special "kick" in your palate.

Source: Low Fat, No Fat Cooking.

Low Fat Tomato-Basil Salad with Olives

Ingredients

• 4 medium tomatoes, cut into wedges
• 1/2 cup sliced pitted black olives (optional)
• 2 tablespoons sliced green onions

For the Marinade

• 1/2 cup cider vinegar
• 2 tablespoons reduced-sodium chicken broth
• 1 tablespoon chopped fresh basil or 1 teaspoon
• dried basil
• 1/2 teaspoon celery salt
• 1/2 teaspoon freshly ground black pepper

This is what you do:

1. To prepare marinade, in a large bowl, combine vinegar, broth, basil, celery salt, and pepper. Mix well.

2. Add tomatoes to marinade: toss to coat. Cover bowl with plastic wrap. Let stand, at room temperature, for 30 minutes.

3. Divide tomato salad evenly among individual plates. Sprinkle olives and green onions evenly on top. Serve immediately.

You can add a variation by adding 1/2 cheese flavored croutons to salad just before serving.

Nutrition per serving

• 32 calories
• 8 grams carbohydrates
• 1 gram protein
• 147 mg sodium
• 1 gram fat
• 0 mg cholesterol

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