Baby Greens, Heirloom Tomato, and Basil Salad

Serves 4 / Ingredient tip: Heirloom tomatoes, usually grown by small-scale farmers, are eco-friendly and far more flavorful than a typical store-bought tomato. They’re definitely worth the extra money when available.

5-6 medium-size fresh basil leaves

2 tablespoons extra-virgin olive oil

1/2 tablespoon balsamic vinegar

1/2 tablespoon agave nectar

1/2 clove garlic, minced

2 tablespoons thinly sliced red onion

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 pound fresh heirloom tomatoes, cut in wedges

4 ounces organic greens

1. Stack basil leaves and slice crosswise into thin, needlelike threads (a technique called chiffonade). In a large bowl, combine basil, oil, vinegar, agave, garlic, onion, salt, and pepper; stir well, then add tomatoes and toss gently. Let stand for 5 minutes.

2. Divide greens evenly among four plates; spoon tomatoes and dressing over greens and serve.

PER SERVING: 86 cal, 70% fat cal, 7g fat, 1g sat fat, 0mg chol, 1g protein, 6g carb, 1g fiber, 157mg sodium

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