Friday, April 9, 2010

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

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