Preheat the grill or broiler.
Grill or broil the mushrooms about 3 min
utes per side. Cut the mushrooms into slices
and fan out on 6 plates. Stir any juices from the
broiler pan and cutting board into the tomato
sauce. Spoon the sauce over the mushrooms.
Per serving : 90 calories, 0 g fat, 0 g saturated fat, 17 g
carbohydrate, 5 g protein, 5 g dietary fi ber, 261 mg
sodium. Exchanges: 3 Vegetable
TOMATO AND SWEET CORN
WITH BALSAMIC SAUCE
The classic salad uses tomato, basil, and moz
zarella cheese. I’ve used fresh sweet corn as a
colorful flavorful alternative to the higher fat
mozzarella.
SERVES 6
For the Salad
2–3 ears fresh corn, shucked
3 large ripe tomatoes
For the Sauce
¼ cup unsweetened apple juice
2 tablespoons balsamic vinegar
¾ teaspoon arrowroot
For the Garnish
9 large basil leaves (to be sliced)
6 sprigs basil
To prepare the salad, drop the ears of corn into
a pot of rapidly boiling water and cook 5 min
utes. Remove from the heat and immediately
immerse in ice water to chill. When cool
enough to handle, cut the kernels from the
cobs. Discard the cobs and refrigerate the ker
nels.
Core the tomatoes by cutting a shallow cone
around the stem. Cut each tomato in half
lengthwise, top to bottom, and lay the tomato
halves, cut side down, on a cutting board. With
a sharp knife held parallel to the cutting board,
cut thin slices across each tomato from the
blossom end toward the stem end, stopping
just before you cut all the way through. Make
about six slices, discarding the top slice, which
is completely covered with skin. Repeat with
all tomato halves and set aside until ready to
serve.
To prepare the sauce, combine the apple
juice, vinegar, and arrowroot in a small sauce-
pan. Stir over medium-high heat until the
sauce thickens and turns glossy. Set aside to
cool.
To serve, scatter the corn on individual salad
plates. Lay a tomato half in the center of each
plate and press down gently to fan out the
slices. Drizzle about 1 tablespoon of the sauce
over each tomato. At the last minute, slice the
basil leaves into thin strips and sprinkle over
top of each plate. Lay a sprig of basil at the base
of the tomato fan.
Per serving : 67 calories, 0 g fat, 0 g saturated fat, 16 g
carbohydrate, 2 g protein, 2 g dietary fiber, 10 mg so
dium. Exchanges: ½ Starch, 1 Vegetable
TOMATO • 255