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Five-Tomato Salad

The sweet flavor of tomatoes is nicely complemented by a zesty herb vinaigrette. A light sprinkling of feta cheese adds a tang but also an extra gram of fat per serving.


* 2 tablespoons olive oil or salad oil
* 2 tablespoons white wine vinegar
* 1 tablespoon thinly sliced green onion or snipped fresh chives
* 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil crushed
* 1 teaspoon sugar
* 1/2 teaspoon Dijon-style mustard
* 1/4 teaspoon salt
* 3 roma tomatoes, sliced
* 2 medium red tomatoes, sliced
* 1 medium yellow tomato, sliced
* 1/2 cup red cherry tomatoes, halved
* 1/2 cup yellow cherry tomatoes, halved
* Spinach leaves
* 1/4 cup crumbled feta, Gorgonzola, or blue cheese (1 ounce) (optional)
* Freshly ground black pepper


For dressing, in a screw-top jar, combine the olive or salad oil, vinegar, green onion or chives, basil, sugar, mustard, and salt. Cover and shake well. Chill, if desired.

To serve, arrange tomatoes on a spinach-lined platter. Shake dressing well; drizzle atop tomatoes. If desired, sprinkle crumbled cheese atop salad. Sprinkle with pepper.

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