WW Points: 2
1 small red onion — thinly sliced
6 large ripe tomatoes
1 bunch arugula — roughly chopped
4 ounces part skim milk mozzarella cheese — thinly sliced
4 teaspoons extra virgin olive oil
salt and pepper
Soak onion sliced for 3o minutes in cold water and pat dry. Score the ends of each tomato and plunge in boiling water for 30 seconds. Peel off and discard the skins.
Arrange half the tomato slices on a large platter. Layer on the arugla, half the onion slices, half the cheese, and salt and pepper. Repeat with remaining ingredients.
Sprinkle more salt and pepper on top of the salad, and drizzle olive oil over the top. Let chill for 2-3 hours before serving.
Per Serving: 115 Calories; 7g Fat (49.8% calories from fat); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 112mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.