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Creole Tomato Salad

By

Cooking Light MAY 2005

Yield: 4 servings
2 points plus

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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

Details

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.

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