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Rating: 4 stars
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  • 4 star values: 1
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Karen Levin
Recipe by Cooking Light September 1993

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Recipe Summary

Yield:
2 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each tomato in half lengthwise; push seeds out with thumbs. Cut each half into thin strips. Place in a large bowl; add lettuce and basil leaves, and set aside.

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  • Combine chopped basil and next 4 ingredients in a jar; cover tightly, and shake vigorously. Pour over lettuce mixture; toss gently.

Nutrition Facts

80 calories; calories from fat 19%; fat 1.7g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.3g; protein 2.1g; carbohydrates 16.6g; fiber 2.6g; iron 1.2mg; sodium 157mg; calcium 35mg.
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