Creole Tomato Salad

By á-4131

Cooking Light MAY 2005

Yield: 4 servings
2 points plus

Ingredients

• Salad:
• 3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
• 1 Vidalia or other sweet onion, thinly sliced and separated into rings
• 1/4 teaspoon salt
• 1 tablespoon thinly sliced fresh mint
• 2 teaspoons chopped fresh chives
• Vinaigrette:
• 4 teaspoons olive oil
• 4 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon minced fresh garlic

Preparation

Step 1

To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.

To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.