4 medium-sized fresh Florida tomatoes
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/4 teaspoon powdered mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
4 cups mixture of torn baby lettuces or other bite sized salad greens
1/2 cup crumbled goat cheese
OR
1/2 cup crumbled Feta cheese
OR
1/2 cup shredded Mozzarella cheese (about 2-ounces)
Servings: 4
1. Use tomatoes held at room temperature until fully ripe. Cut a thin slice from the bottom of each tomato and discard; then cut remaining tomatoes into 4 slices each; set aside.
2. In a small bowl, mix oil, lemon juice, mustard, salt and sugar until well blended. In a medium bowl, toss greens with about 1 tablespoon of the dressing.
3. On each of 4 plates, place a bottom tomato slice;sprinkle lightly with cheese and greens. Repeat layering 3 more times ending with the top tomato slice; drizzle with remaining dressing.
4. Serve as an appetizer, with grilled beef or chicken, on a salad plate with cheese and fish salad, etc.
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/4 teaspoon powdered mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
4 cups mixture of torn baby lettuces or other bite sized salad greens
1/2 cup crumbled goat cheese
OR
1/2 cup crumbled Feta cheese
OR
1/2 cup shredded Mozzarella cheese (about 2-ounces)
Servings: 4
1. Use tomatoes held at room temperature until fully ripe. Cut a thin slice from the bottom of each tomato and discard; then cut remaining tomatoes into 4 slices each; set aside.
2. In a small bowl, mix oil, lemon juice, mustard, salt and sugar until well blended. In a medium bowl, toss greens with about 1 tablespoon of the dressing.
3. On each of 4 plates, place a bottom tomato slice;sprinkle lightly with cheese and greens. Repeat layering 3 more times ending with the top tomato slice; drizzle with remaining dressing.
4. Serve as an appetizer, with grilled beef or chicken, on a salad plate with cheese and fish salad, etc.
