Diabetic -- Greek Tomato Salad

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Greek Tomato Salad

 

1/4 cup red wine vinegar or cider vinegar

2 TB extra virgin olive oil

1 garlic clove, minced

1/2 tsp. dried oregano

1/4 tsp. dried basil

1/8 tsp. sugar

1/8 tsp. salt

1/8 tsp. ground black pepper

1 cup thinly sliced red onion, separated into rings

1/2 cup coarsely chopped green pepper

4 medium tomatoes, each cut into 8 wedges

6 medium pitted whole ripe olives, halved

3 TB crumbled feta cheese

 

In a large salad bowl, whisk together the vinegar, oil, garlic, oregano,

basil, sugar, salt and pepper.

 

Add red onion and green pepper; toss to coat. Stir in the tomatoes, olives

and cheese.

 

Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

 

Yield: 5 servings.

 

Nutrition Information:

Per serving (1 cup) = 120 calories, 8 g fat (2 g saturated fat), 5 mg

cholesterol,

179 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.

 

Diabetic Exchanges: 2 vegetable, 1-1/2 fat.