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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Tomato and Mozzarella Stacks with Yellow Pepper
Contributed by:
  • 1 large yellow bell pepper, roasted and peeled with stem and seeds discarded
  • 1 TBS olive oil
  • 3 medium ripe tomatoes, thinly sliced crosswise into 6 slices each
  • 4 ounces part-skim mozzarella cheese, cut into 12 thin rounds
  • 1 TBS fresh oregano leaves
Place bell pepper and olive oil in a food processor or blender. Process to a smooth puree. Spoon 1�6 of the mixture onto each of 6 salad plates, forming thin puddles.
Stack 3 tomato and 2 mozzarella slices in the middle of each plate, alternating, starting and ending with a tomato slice. Sprinkle each with some of the oregano leaves. Serve cold.
Diabetic exchanges: 1 medium fat protein, 1�2 carbohydrate (1 vegetable)
(This recipe was contributed as part of a "Cook of the Week" feature.)

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