Tomato-Onion Salad with Mint and Chives

Tomato-Onion Salad with Mint Leaves and Chives

**adapted and converted from Cooking Light magazine

Salad: 3 ripe tomato's cut into 1/4" thick slices (about 2 pounds)

1 Vidalia or other sweet onion, thinly sliced and separated into rings

1/4 tsp. salt

1 Tbsp. thinly sliced fresh Mint

2 Tsp. chopped fresh chives

Vinaigrette:

4 Tsp. olive oil

4 Tsp. Balsamic Vinegar

1 Tsp. Dijon mustard (GF)

1/2 Tsp. minced fresh garlic

1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with Mint and Chives.

2. To prepare Vinaigrette, combine oil, vinegar, mustard, and garlic in a jar or zip lock bag. Cover or zip up and shake vigorously. Drizzle vinaigrette over salad.

Yield: 4 Servings

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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