TOMATO-ZUCCHINI SALAD WITH FOURTH-OF-JULY DRESSING
Printed from COOKS.COM
This is a salad to make when you take a basket of extra tomatoes and
zucchini to a friend and find that she has a basket of them for you! 2
lg. ripe tomatoes, chopped coarsely 1 sm. sweet onion, cut in rings
Combine vegetables in large glass or crockery bowl. Pour dressing over
and toss. Serve immediately.
FOURTH OF JULY DRESSING:
2 tsp. brown rice miso
1/4 c. red wine vinegar
2 tbsp. lemon juice
1 sm. clove garlic, crushed in a press
Freshly ground pepper, no salt
Dash of each dry mustard, paprika, oregano
2 tsp. fresh basil
2/3 c. olive oil
Mix vinegar and lemon juice. Add garlic and spices and mix or shake
well. Add oil and stir or shake until dressing is well blended.
"THERE'S ALWAYS THAT ONE MEMORY THAT JUST WON'T GO AWAY"
*Angelique*
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