Serves: 10
Total Calories: 188

5 tomatoes ripe, sliced 1/2 -inch thick
2 green bell peppers stemmed, seeded, and thinly sliced
1 red onion quartered and thinly sliced
1/2 pound Monterey Jack cheese sliced and cut in julienne strips
Pimiento stuffed green olives
2 teaspoons basil dried, crushed
Dressing:
2 tablespoons parsley minced fresh
1 garlic large, peeled and sliced
1 tablespoon chives minced fresh
6 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Place tomato slices in the bottom of a large shallow serving dish. Cover with green peppers, onion slices, and cheese strips. Garnish with green olives and a sprinkling of basil.

Place dressing ingredients in blender or food processor and whirl to blend until thickened. Pour over salad and refrigerate covered for 1 hour or more. Spoon some dressing over top of salad occasionally to keep moistened.

Nutritional Facts:

Serves: 10
Total Calories: 188
Calories from Fat: 137

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