Egyptian Tomato Salad

Egyptian Tomato Salad

Serves: 4 to 6

Ingredients 1-1/2 pounds (6 to 7 medium) tomatoes, cut into wedges 4 to 5 tablespoons fresh lemon juice (juice of 1 large lemon) to taste 1 green chili pepper, finely minced 3 tablespoons cilantro or parsley, very finely minced 2 tablespoons olive oil Salt and freshly ground pepper to taste Directions Place the tomatoes in a bowl or on a platter. Combine the remaining ingredients and toss with the tomatoes. Serve at once or chill and serve. The salad will keep for 2 to 3 hours in the refrigerator. Calories: 67 Protein: 1 g Sodium: 10 mg Fat: 5 g Carbohydrates: 7 g

Source: Mediterranean Light Info: http://www.amazon.com/exec/obidos/ASIN/0688174671/gourmetconnectio

Author: Martha Rose Shulman

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