Ruby red tomatoes and pretty sliced onions in a tangy lime vinaigrette offer a nice change of pace from typical tossed green salads.
- 5 medium tomatoes, thinly sliced
- 4 slices red onion, separated into rings
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup minced fresh cilantro
- Place tomatoes and onions in a shallow serving bowl. In a jar with a tight-fitting lid, combine the lime juice, oil, sugar, salt and cilantro; shake well. Pour over salad and toss gently to coat. Yield: 4 servings.
Originally published as Tomato 'n' Red Onion Salad in Taste of Home Meals in Minutes Calendar Annual 2003, p7
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