We really love the complexity of flavors between the herbs and the dressing. Unlike the first reviewer, we don't find this to be "same old" at all.The mustard is lovely. This is a fave, and so easy to make.
Creole Tomato Salad
Tomatoes are an important ingredient in the Creole cooking of New Orleans. This composed salad is easy to put together yet yields abundant, fresh flavor.
More From Cooking Light
- Calories: 73
- Calories from fat: 55%
- Fat: 4.8g
- Saturated fat: 0.7g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.6g
- Protein: 1.4g
- Carbohydrate: 7.5g
- Fiber: 1.5g
- Cholesterol: 0.0mg
- Iron: 0.6mg
- Sodium: 185mg
- Calcium: 13mg
- 3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds)
- 1 Vidalia or other sweet onion, thinly sliced and separated into rings
- 1/4 teaspoon salt
- 1 tablespoon thinly sliced fresh mint
- 2 teaspoons chopped fresh chives
- 4 teaspoons olive oil
- 4 teaspoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced fresh garlic
- To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
- To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly; shake vigorously. Drizzle vinaigrette over salad, and serve at room temperature.
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