Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 119
  • Fat:
  • 90 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 406 mg
  • Carbohydrate:
  • 9 g
  • Fiber:
  • 2 g
  • Protein:
  • 1 g
  • Diabetic Exchange:
  • 2 vegetable, 1-1/2 fat.


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Tomato Onion Salad

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"I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often," writes Nell Cruse of Ontario, Oregon. "It was obviously a favorite because there were never any leftovers."

SERVINGS: 6

CATEGORY: Salads

METHOD: Chill

TIME: Prep: 20 min. + chilling

Ingredients:

  • 4 large tomatoes, sliced
  • 2 medium sweet onions, thinly sliced and separate into rings
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon finely chopped onion
  • 1/2 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper

Directions:

Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.

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