Five-Tomato Salad

By amt2mf

kcal) 100, Fat, total (g) 7, chol. (mg) 8, sat. fat (g) 2, carb. (g) 8, fiber (g) 2, pro. (g) 3, vit. A (RE) 175, vit. C (mg) 25, sodium (mg) 237, calcium (mg) 71, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 T olive oil or salad oil
• 2 T white wine vinegar
• 1 T thinly sliced green onion or snipped fresh chives
• 2 t snipped fresh basil or 1/2 t dried basil crushed
• 1 t suger
• 1/2 t Dijon-style mustard
• 1/4 t salt
• 3 roma tomatoes, sliced
• 1 medium yellow tomato, sliced
• 1/2 c red cherry tomatoes, halved
• 1/2 c yellow cherry tomatoes, halved
• Spinach leaves
• 1/4 c crumbled feta
• Freshly ground black pepper

Preparation

Step 1

For dressing, in a screw-top jar, combine the olive or salad oil, vinegar, green onion or chives, basil, sugar, mustard, and salt. Cover and shake well. Chill, if desired.

To serve, arrange tomatoes on a spinach-lined platter. Shake dressing well; drizzle atop tomatoes. If desired, sprinkle crumbled cheese atop salad. Sprinkle with pepper.