Creole tomato salad
Part-skim mozzarella cheese
Uncooked sweet onions
1 cup(s), or mixed greens, washed and dried
1 pinch(es), large pinch
1 pinch(es), large pinch of cracked peppercorns
Unpacked brown sugar
1 clove(s), grated
1 Tbsp, fresh basil or tarragon leaves, for garnish
- Using very sharp knife, thinly slice cheese and onion into 1⁄8-inch- thick rounds. Cut tomatoes into 1⁄2-inch-thick rounds. Scatter greens over platter. Arrange tomatoes, onion, and cheese on top. Season with large pinch each of salt and cracked black peppercorns.
- In small bowl, whisk vinegar, mustard, sugar, garlic, and dried tarragon. Drizzle dressing over salad and garnish with fresh herbs.
- Serving size: 1 cup