Tuesday, August 7, 2007

Tomatoes with Italian Parsley Dressing

Lettuce leaves
2-3 large ripe tomatoes, sliced
1/2 cup finely chopped fresh parsley
3 tablespoons cold-pressed olive oil
2 tablespoons finley shopped fresh basil
2 tablespoons fresh lemon juice
2-3 garlic cloves, minced
1/4 teaspoon Celtic sea salt

Arrange a bed of lettuce leaves and sprouts on a serving platter or two individual salad plates. Top with the tomatoes. Combine the parsley, olive oil, basil, lemon juice, garlic, and salt in a jar. Seal tightly and shake well. Pour over the salad and serve. Makes 2 servings.
-Rose Lee Calabro

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