If your bag of greens is getting a little old and you don’t want to risk any not-so-tasty lettuce, I have a great salad to switch it up!
I found this recipe in a cookbook and love/hate that I can type it into Google and still find it online. So much for having a huge, chunky cookbook anymore… : /
All you really have to do is slice 3 tomatoes, one (Anne) Vidalia onion, and chop some chives. Drizzle the vinaigrette and BOOM, you are set! This recipe is perfect as a side dish.
Creole Tomato Salad
Adapted from Cooking Light
3 large, ripe tomatoes, cut in 1/4 inch thick slices
1/2 large Vidalia onion, thinly sliced and separated rings
1 1/2 Tbsp chives, chopped
4 tsp red wine vinegar
4 tsp olive oil
1 tsp Dijon mustard
1 tsp garlic, minced
Whisk olive oil, red wine vinegar, garlic, Dijon and a sprinkle of salt and pepper. Set aside.
Place a layer of tomatoes on the bottom of a serving dish. Then place a layer of onions. Sprinkle a little bit of salt and chives on top. Repeat layering until you have used all of the tomatoes and onions. Drizzle vinaigrette over entire salad. Serve at room temperature.