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Tri-color tomato salad
6 tomatoes, cut into wedges
3 peppers, sliced or cut into chunks
1 large onion, sliced
1 c pitted olives, halved
Dressing:
2/3 c vegetable oil
¼ c vinegar
¼ c green onions, sliced
1 t sugar
1 t salt
½ t dried basil
½ dried majoram
¼ t pepper
Combine vegetables and olives in a bowl. Combine dressing ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables.
Cover and refrigerate 3 to 4 hours. Yield: 6 servings.
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