Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

August 15, 2012

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This recipe makes a great appetizer. For an entrée, try some leafy greens and our Baked Tofu.
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Take advantage of tomatoes being in season and pick up many different kinds to taste and use in this recipe. Heirloom, Green Zebra, and Hawaiian Pineapple are a few of the many available out there!

Fresh Tomatoes with Basil

Fresh Tomatoes and Basil

This beautiful salad is one of the best ways to enjoy the juicy vine-ripened tomatoes of summertime.

Ingredients

Makes 6 servings

2 - 3 ripe red tomatoes
1/4 cup thinly sliced sweet onion (such as Vidalia, Walla Walla, or Maui)
1/4 cup chopped fresh basil
2 teaspoons balsamic vinegar
freshly ground black pepper

Directions

Slice tomatoes and put them in a serving dish along with onion and basil. Sprinkle with vinegar and freshly ground black pepper and toss gently to mix.

Per serving (1/2 cup): 14 calories; 0.1 g fat; 0 g saturated fat; 9% calories from fat; 0 mg cholesterol; 0.6 g protein; 3 g carbohydrates; 1.8 g sugar; 0.9 g fiber; 3 mg sodium; 11 mg calcium; 0.3 mg iron; 8.4 mg vitamin C; 328 mcg beta-carotene; 0.3 mg vitamin E

Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: pcrm@pcrm.org

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