Tomato-Beet Salad: use FF feta, use ONLY 2 T. 2 tsp. EVOO for whole recipe = 2 tsp. olive oil per serving of 1/4 recipe, count oil if you use > 2 tsp. healthy oil per day; see the pin for "Basic Roasted Beets" from Martha Stewart on the board "Cooking Techniques & Tips -- WW SFT"
This is my paleo take on a caprese salad. I substitute avocado for the mozzarella and layer it with heirloom tomatoes and fresh basil from the garden. Heirloom tomato avocado salad is a perfect appetizer for these hot summer nights.