Tomato-Mozzarella Salad image

Protein, vitamin K, and B vitamins boost your baby’s cell, brain, nervous system, and bone development, while the calcium strengthens your bones.

MAKES ABOUT 4 CUPS

A classic salad that can easily be transformed into a full meal by adding greens and a whole grain or bread. On the move? Make a tasty baguette or pita pocket for an awesome lunch. Vegan? Use your favorite vegan cheese or skip the cheese. This salad is best eaten the same day it is made. Refrigerate leftovers.

3 large tomatoes, cubed, or 2 cups halved cherry tomatoes

8 ounces pasteurized mozzarella cheese, cut into cubes or rounds

⅓ cup thinly sliced fresh basil leaves, or 1 tablespoon dried

1 tablespoon cider vinegar, or to taste

A couple of drops of balsamic vinegar

3 tablespoons olive oil

Salt and freshly ground black pepper

• Combine all the ingredients in a bowl, mix gently, allow to sit for 15 minutes for the flavors to develop, then serve.

Meal ideas

• Protein, such as meat, poultry, seafood, eggs, dairy, or plant-based (Lemon-Herb Grilled Chicken, here)

• Whole grain or starch

• Reduced-fat milk or yogurt

• Fresh fruit

Meal ideas and tips for diabetes

• Protein, such as meat, poultry, seafood, eggs, dairy, or plant-based (above)

• Whole grain or starch, 1 CARB

• Reduced-fat milk or unsweetened reduced-fat yogurt, 1 CARB

1 cup tomato-mozzarella salad: Calories: 275 cals; Protein: 14 g; Carbohydrates: 7 g; Fat: 22 g; Fiber: 1 g; Sodium: 383 mg; Vitamin K: 28 mcg; B12: 1 mcg; Niacin: 6 mg; Calcium: 411 mg; Phosphorus: 335 mg; Selenium, 16 mcg; Zinc: 2 mg; ½ CARB