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Cook'n with Betty Crocker 
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Tomato And Cheese Salad |
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Serves: 10 Print this Recipe5 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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