2 large tomatoes, cored and cut into wedges

2 cups watercress leaves

1 cup whole wheat croutons

4 tablespoons reduced-fat oil and vinegar dressing

Core tomatoes, cut in half and cut each half into 6 wedges. Place in a bowl with the watercress. Add the dressing and toss well. Divide between two plates and sprinkle with croutons.

Yield: 2 servings.

Per serving: 129 calories (24% from fat), 3.4 g fat (0.4 g saturated, 0.9 g monounsaturated), 2 mg cholesterol, 4.5 g protein, 20.8 g carbohydrates, 4.3 g fiber, 97 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”