Friday, June 4, 2010

Tomato, Avocado & Onion Salad

Cooking Light recipe

Tomato, Avocado & Onion Salad

3 small heirloom tomatoes, sliced
1/2 Vidalia or other sweet onion, thinly vertically sliced
1/2 cup coarsley chopped peeled ripe avocado (about 1/2 avocado)
1 1/2 tablespoons thinly sliced fresh basil
2 tablespoons light Northern Italian salad dressing with basil and Romano (such as Ken's Steak House Lite)

Combine first 4 ingredients in a large bowl, tossing gently. Drizzle dressing evenly over salad; toss gently to coat. Yields: 6 servings

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