Tomato and Mozzarella Salad by Nancy T. Maar
This is a classic Italian dish. It's also good served on sliced sugar-free baguettes as a snack. It's even better with buffalo mozzarella, but the fat content is much higher than regular American mozzarella or low-fat mozzarella.
Yields 2 servings; serving size 3 ounces
Calories: 131.72
Protein: 7.11 grams
Carbohydrates: 7.36 grams
Sugar: 3.59 grams
Fat: 8.91 grams
4 slices ¼ inch thick fresh mozzarella cheese
4 Roma tomatoes, sliced
1 cup fresh basil leaves, rinsed and torn in small pieces
4 teaspoon red wine vinegar
Salt and freshly ground pepper to taste
1 teaspoon olive oil
Assemble the ingredients in the order listed, stacking the cheese on top of the tomatoes. Add vinegar, salt, pepper, and basil with a final drizzle of oil.
Shredding Vegetables
There is a food processor attachment that spins on top of the jar, shredding cabbage, carrots, and other raw vegetables. You can shred a whole head of cabbage in seconds. Simply cut it in quarters, remove the outside leaves, and press it down the tube. A densely packed, ¼ pound head of cabbage may give you 2 cups of shredded cabbage.
