Monday, May 14, 2012

TOMATO-ONION SALAD

1 envelope Italian salad dressing mix
2 tbsp olive or canola oil
1/4 cup red wine vinegar
1/2 cup water
1 can (16-oz) chopped tomatoes, drained
1/4 cup chopped red onion cut into rings
1/2 cup thinly sliced celery
1 medium carrot, grated
1 tbsp crumbled blue cheese

In a cruet, combine the dressing mix, oil, vinegar, and water; set aside. (You will only use half with this salad.  Refrigerate remaining dressing for later use.

In a bowl with a lid, combine the tomatoes, onion, celery, carrot, and cheese; add half the dressing.  Cover and refrigerate until serving time.

Yield: 4 servings of 3/4 cup each


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