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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I worked as a summer cook at a Wyoming ranch for more than 20 years, and I made this marinated salad often, writes Nell Cruse of Ontario, Oregon. It was obviously a favorite because there were never any leftovers. Ingredients:
4 large tomatoes, sliced |
2 medium sweet onions, thinly sliced and separate into rings |
1/4 cup olive oil |
2 tablespoons red wine vinegar |
2 tablespoons minced fresh parsley |
1 teaspoon salt |
1 teaspoon italian seasoning |
1 teaspoon finely chopped onion |
1/2 teaspoon sugar |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. Layer tomatoes and onions in a shallow serving dish. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.
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