Sliced Tomato Salad with Onions
Helen Druse • Lafayette, Colo.
- 2 Sweet Onions, thinly sliced and separated into rings
- 1/4 c. Olive Oil
- 2 Tbsp. Red Wine Vinegar
- 2 Tbsp. Minced Fresh Parsley
- 1 t. Salt
- 1 t. Italian Seasoning
- 1 t. Onion, finely chopped
- 1/2 t. Sugar
- 1/4 t. Garlic Powder
- 1/4 t. Pepper
Layer tomatoes and onions in a shallow serving dish.
In a tight fitting lid, combine the remaining ingredients and shake well.
Drizzle over salad, cover and refrigerate at least 2 hours before serving.