| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1/4 | c | Olive Oil |
| 1 | T | Cider Vinegar |
| 3/4 | t | Dried Basil, crushed |
| 1/2 | t | Granulated Sugar |
| 1/4 | t | Salt |
| 1/8 | t | Dry Mustard |
| 1/8 | t | Garlic Powder |
| 1/8 | t | Freshly Ground Black Pepper |
| 1 | lb | Vine-ripened Tomatoes |
| peeled cored and cut in | ||
| 1/4-inch slices | ||
| 1 | Red Onion, thinly sliced and | |
| separated into rings | ||
| 2 | T | Fresh Parsley, chopped |
INSTRUCTIONS
At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. Today's offering is a savory salad or side dish from Recipe-a-Day Member Miriam SS. If you've ever grazed your way down a salad bar and sampled some marinated tomatoes, chances are you've wondered how this delectable little dish was prepared. Miriam has been kind enough to provide all of us with this classic late-summer recipe. When presented with a splash of cottage cheese and a breadstick or two, it provides a delightful light lunch. Prepare marinade by combining olive oil, cider vinegar, basil, sugar, salt, dry mustard, garlic powder, and black pepper in a mixing bowl. You may opt to combine the ingredients in a blender, or at least utilize a salad dressing shaker to thoroughly mix the oil and vinegar. In a shallow serving bowl, arrange half the tomato slices in layer over bottom. Scatter half the onion rings and parsley over tomatoes and sprinkle lightly with marinade. Repeat layering process. Cover and let stand at room temperature for 1 hour before serving. Refrigerate to store, but serve at room temperature. Posted to [email protected] by Recipe-a-Day <[email protected]> on Aug 31, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the ultimate”