1/4
cup
mayonnaise
1
tablespoon
tarragon vinegar
2
tablespoons
olive oil
1/4
teaspoon
salt
1
tablespoon
fresh basil -- chopped
6
leaves
romaine lettuce
2
tablespoons
chives -- chopped
Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels.
Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over
tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing. Serve on lettuce leaves, sprinkled with chives.
Serve at once or refrigerate until ready to serve.
Cherry Waldorf Gelatin
2
cups
Boiling Water
6
ounces
(1 pk) Cerry Flavor Gelatin
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