Hot and Hot Fish Club Tomato Salad
- 6 large red tomatoes
- 4 large yellow tomatoes
- Balsamic Vinaigrette, divided
- 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
- Fried Okra
- 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.
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