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Salads - Marinated Herbed Tomato Salad

  • 6 ripe tomatoes, cut in small wedges
  • 3 sweet peppers (a combination of green, red, and yellow), sliced or cut into chunks
  • 1 sweet Spanish onion (white or red), sliced
  • 1 cup pitted black olives
  • Dressing:
  • 2/3 cup vegetable oil
  • 1/4 cup vinegar
  • 1/4 cup fresh parsley, snipped
  • 1/4 cup green onions with tops, snipped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon dried basil (or fresh if available)
  • 1/2 teaspoon dried marjoram (or fresh if available)

Place vegetable slices and chunks in a glass serving bowl; add olives. Set aside.
Combine dressing ingredients in screw-top jar; shake well. Pour over vegetables. Cover and refrigerate for three to four hours.
Yield: Six servings.
Submitted By: Shirley L. Revis
Montgomery Farmers Co-op
Number of Servings: 6
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