Tomato-Rosemary Salad

Directions

Cut tomatoes into ½-inch dice. Chop red onion into ¼ inch pieces. Combine tomatoes, onion, rosemary, parsley and salt to taste. Toss with vinaigrette dressing composed of 3 parts olive oil and 1 part balsamic vinegar.

Makes 4 servings.

Each serving contains about: 119 calories; 84 mg sodium; 0 cholesterol; 10 grams fat; 7 grams carbohydrates; 1 gram protein; 0.79 gram fiber.