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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From Aurora, Colorado, Janice Mitchell shares, With it's bright colors this is beautiful on a holiday buffet table, but I also enjoy fixing this simple salad year-round. Ingredients:
2 plum tomatoes, seeded and cut into thin strips |
1/2 cup frozen petite peas, thawed |
1 tablespoon olive oil |
1 tablespoon red wine vinegar |
1 tablespoon grated parmesan cheese |
1 garlic clove, minced |
1 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon dried basil |
1/8 teaspoon pepper |
1-1/2 cups shredded lettuce |
Directions:
1. In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce. Yield: 2 servings.
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