- 4 cups torn leaf lettuce
- 1/2 cup cherry tomatoes
- 1/3 cup sliced red onion
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons canola oil
- 1 tablespoon red wine vinegar
- 1 tablespoon brown sugar
- In a large bowl, combine the lettuce, tomatoes, onion and olives. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Yield: 6 servings.
Originally published as Tomato Olive Salad in Simple & Delicious January/February 2007, p19
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