| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive Oil |
| 1 |
tb |
Cider Vinegar |
| 3/4 |
ts |
Dried Basil; crushed |
| 1/2 |
ts |
Granulated Sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Dry Mustard |
| 1/8 |
ts |
Garlic Powder |
| 1/8 |
ts |
Freshly Ground Black Pepper |
| 1 |
lb |
Vine-ripened Tomatoes; peeled, cored and cut in 1/4-inch slices |
| 1 |
sm |
Red Onion; thinly sliced and separated into rings |
| 2 |
tb |
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 dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Aug 31, 1998, converted by MM_Buster
v2.0l.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”