Low Carb Mozzarella and Tomato Salad

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of an article April did for us about incorporating new and exotic vegetables and fruit into your low carb diet in order to resist boredom. Click here for that article and more of April's innovative low carb recipes. Click here for the FabulousFoods.com low carb recipe archive.

4 medium tomatoes 8 oz. fresh mozzarella cheese, sliced 1/4 cup olive oil 3 tablespoons balsamic vinegar 1 tablespoon water 1 packet Splenda (or other sweetener) 1/8 teaspoon salt 1 clove garlic, minced 1 tablespoon chopped fresh basil

Makes 8 Servings Slice tomatoes and arrange on a serving plate alternating with mozzarella slices. Combine and shake olive oil, vinegar, water, salt and garlic in a jar with a tight lid. Pour over tomatoes and cheese. Garnish with fresh basil. Total Effective Carbs per entire recipe: 32 g ECC Per Serving: 4 g