In Hebron, Indiana, Edna Hoffman stirs chives and thyme into a pleasant dressing to drizzle over this simple salad. It's especially good with sun-ripened tomatoes right out of the garden.
- 6 cups shredded lettuce
- 2 medium tomatoes, cut into wedges
- 1/4 cup oil and vinegar salad dressing
- 1 teaspoon minced chives
- 1/4 teaspoon dried thyme
- Place lettuce and tomatoes in a salad bowl. Combine salad dressing, chives and thyme; drizzle over salad and gently toss to coat. Yield: 4 servings.
Originally published as Tomato Tossed Salad in Quick Cooking July/August 2000, p8
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