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Cook'n with Betty Crocker 
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Mozzarella and Tomatoes |
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Serves: 4 Print this RecipePrep: 10 min Chill: 3 hr 4 medium tomatoes, cut into 1/4-inch slices 1/4 cup olive vegetable oil 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 3 tablespoons red wine vinegar 1 tablespoon water 1/8 teaspoon salt 3 drops red pepper sauces 2 large cloves garlic, finely chopped 4 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 at least 3 hours, turning occasionally, to blend flavors. Layer tomatoes alternately with cheese on salad greens. A NOTE from DR. GHOSH Tomatoes are a good source of lycopene, a phytochemical or naturally-occuring plant chemical in foods that may be helpful in reducing the risk of certain types of cancer in some people. "I love appetizers. And when I didn't feel up to going out, my daughter-in-law would stop over with this tasty dish, made with fresh tomatoes from her garden. So favorful!" -Catherine H. NUTRITION FACTS: High in vitamins A and C; low fiber 1 Serving: Calories 235 (Calories from Fat 170); Fat 19g (Saturated 5g); Cholesterol 15mg; Sodium 240mg; Potassium 320mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 9g % DAILY VALUE: Vitamin A 24%; Vitamin C 20%; Calcium 22%; Iron 4%; Folic Acid 4%; Magnesium 8% DIET EXCHANGES: 10 ½ Vegetable, 1 High-Fat Meat, 2 Fat From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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