Ruby-red tomato slices contrast beautifully with rich green basil leaves for a taste of the garden. Serve with any fish dish.

2 small tomatoes, sliced MEN: 4 small tomatoes, sliced
10 to 12 fresh basil leaves MEN: 1/2 cup
2 teaspoons olive oil
Aged balsamic vinegar
Freshly ground black pepper

Place the spinach on a plate and arrange alternating slices of the tomatoes and the basil leaves over the spinach. Drizzle with the vinegar and season with black pepper to taste.

Serves 1

WOMEN: CALORIES 120; FIBER 2g; FAT 10g; PROTEIN 2g; CARB 8g; SODIUM 15mg
MEN: CALORIES 160; FIBER 4g; FAT 11g; PROTEIN 4g; CARB 17g; SODIUM 45mg