This salad is even better with vegetables and herbs fresh from the garden.

4 Roma tomatoes, thinly sliced
1 green zucchini, thinly sliced
2 yellow zucchini, thinly sliced
Salt and pepper to taste

Basil Vinaigrette or Non-Fat Basil Vinegar:
1/2 C. balsamic vinegar
1/2 T. olive oil OR none
8 fresh basil leaves, finely chopped OR 2 t. dried basil

1. On a serving plate, layer slices of tomato, yellow zucchini and green zucchini in a stairway or spiral pattern so all vegetables show.
2. Mix dressing ingredients and pour lightly over vegetables.
3. Add salt and pepper to taste.

YIELD: 4 servings

NUTRITION ANALYSIS PER SERVING: Calories, 66; Fiber, 3 grams; Fat, 2 grams; Cholesterol, 0 milligrams; Sodium, 16 milligrams