MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: In-the-Shade Tomato Bread Salad
 Categories: Dam, Low-fat, Ftf, Low-cal
      Yield: 4 Servings
 
      2 lb Tomato, peeled
      1 lb Bread; Italian, 1 loaf
      2 ts Seasoning; garlic-herb, SF
      4 ts Olive oil; extra virgin
      2 tb Tomato juics
      1 tb Vinegar, balsamic
    1/4 c  Basil; fresh, packed, shred
    1/4 ts Salt
 
  1) Cut tomatoes into bite-sized pieces. Place in colander, sitting
  over bowl. Let sit one hour, tossing occasionally.
  
  2) Preheat oven to 350F. Coat orasting pan with cooking spray. Add
  bread and herb seasoning. Toss to coat bread.
  
  3) Bake, tossing frequently, 10 to 15 minutes or until bread is tinged
  golden brown. Set aside.
  
  4) In large serving bowl combine garlic; olive oil, tomato juics,
  balsamic vinegar, basil and all juice collected in the bowl from the
  tomatoes. Add tomatoes and salt. Toss.
  
  5) Arrange tomato mixture on serving platter. Scatter bread cubes
  over the top. Just before serving, toss to combine.
  
  Nutrient value per serving: 402 calories   12g protein   9gm fat (20%)
  70gm carbohydrate   911 mg sodium   0 mg cholesterol
  
  
  From the Richard Simmons Farewell to Fat Cookbook, 1997
 
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