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Bread and Tomato Salad




Source of Recipe


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Bread and Tomato Salad

Diabeticgourmet.com – e-mail
Source: The Eating Well Diabetes Cookbook
Exchanges
Yield: 6 servings

Ingredients:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 4 cups diced seeded tomatoes (1-1/2 pounds)
- 2 cups cubed whole-wheat country bread (5 ounces), crusts removed
- 1/4 cup thinly slivered red onion
- 3 tablespoons chopped fresh basil
- 2 tablespoons capers, rinsed

Directions:

Whisk oil, lemon juice, garlic, salt and pepper in a large bowl.

Add tomatoes, bread, onion, basil and capers. Toss to combine.

Let the salad sit for about 5 minutes to allow it
to absorb the dressing's flavors, stirring occasionally.

Serve at room temperature.

Nutritional Information Per Serving: Calories: 168 ; Protein: 3 g ; Fat: 9 g ; Sodium: 275 mg; Cholesterol: 0 mg ; Carbohydrates: 19 g ++++ Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Fat