Hot and Hot Fish Club Tomato Salad

Yield:

Makes about 6 servings

Recipe from


Ingredients

6 large red tomatoes
4 large yellow tomatoes
3/4 cup cooked lima beans
2 cups cooked whole kernel corn
1 cup cherry tomatoes
4 ounces thick-sliced smoked bacon (about 5 slices), cooked and crumbled

Preparation

Wash, core, and slice red and yellow tomatoes. Toss tomato slices with 1/2 cup Balsamic Vinaigrette; set aside.

Combine beans and corn with remaining 1/2 cup Balsamic Vinaigrette.

Arrange tomato slices on 6 individual salad plates; divide cherry tomatoes evenly among plates. Divide corn mixture evenly among plates. Top with bacon and Fried Okra. Drizzle with desired amount of Chive Dressing.

Note:

July 2003