| 4 | medium tomatoes, cut into 1/4-inch slices |
| 1/4 | cup olive or vegetable oil |
| 1 | tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves |
| 3 | tablespoons red wine vinegar |
| 1 | tablespoon water |
| 1/8 | teaspoon salt |
| 3 | drops red pepper sauce |
| 2 | large garlic cloves, finely chopped |
| 8 | ounces fresh mozzarella cheese, sliced |
| Salad greens, if desired |
| 1. | Place tomatoes in glass or plastic dish. |
| 2. | Shake remaining ingredients except cheese and salad greens in tightly covered container. Pour over tomatoes. |
| 3. | Cover and refrigerate, turning occasionally, at least 3 hours to blend flavors. Layer tomatoes alternately with cheese on salad greens. |
|
| Slash fat grams by decreasing the oil to 2 tablespoons and adding 1 tablespoon water. |
|
| Fresh mozzarella is a soft white cheese with a mild, delicate flavor. Find it in Italian markets, cheese shops and some supermarkets. |
Nutrition Information:
150 ( 110 ); 12 g ( 5 g); 15 mg; 190 mg; 4 g ( 1 g); 8 g 8 %; 20 %; 20 %; 2 % 1 ; 1 ; 1