2 unpeeled, med. tomatoes (3/4 lb.)
3 c. water
1 lb. unpeeled, med. fresh shrimp
2 c. cooked long-grain rice (cooked without salt or fat)
1 c. unpeeled, chopped apple
3/4 c. chopped green onions
1 tbsp. chopped fresh parsley
3 tbsp. white wine vinegar
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
6 red cabbage leaves
6 lemon wedges (optional)

Cut tomatoes in half. Carefully squeeze each half over a small bowl to remove seeds; pour juice through a wire-mesh strainer into a small bowl, discarding seeds. Reserve 2 tablespoons juice; set aside. Chip tomatoes, and set aside.

Bring water to a boil; add shrimp, and cook 3 to 5 minutes. Drain well; then rinse with cold water. Peel and devein shrimp.

Combine chopped tomatoes, shrimp, rice, and next 5 ingredients in a large bowl; set aside. Combine reserved tomato juice, vinegar, and next 4 ingredients: stir with a wire whisk until blended. Pour over shrimp mixture, and toss gently; chill. Spoon salad over cabbage leaves, and serve with a lemon wedge, if desired. Yield: 6 servings (190 calories [16% from fat] per 1 1/4 cup serving.

13.5g protein, 3.4g fat (0.6g polyunsaturated), 25.1g carbohydrate, 2.4g fiber, 101mg cholesterol, 329mg sodium, and 47mg calcium.