Monday, July 7, 2008

Tomato and Red Onion Salad


    * 1  medium red onion, sliced 1/4-inch thick
    * 1/2  cup cider vinegar
    * 1/4  cup Splenda
    * 8  cups tomatoes, cut (about 3 lb.)


1. In medium bowl combine 4 cups ice cold water and 2 teaspoons salt; stir to dissolve salt. Add onion slices; stir to separate rings. Let stand 20 minutes; drain.

2. Meanwhile, for Sweet-Sour Dressing, in small bowl whisk together vinegar, sugar, and 3/4 teaspoon each salt and freshly ground black pepper. In extra-large bowl combine tomatoes and drained onions. Add dressing; gently toss to coat. Let stand 5 minutes. Serves 6 to 8.

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