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Tomato and Vidalia Onion Salad with Steak Sauce Dressing

Rachael Ray

Recipe courtesy Rachael Ray

Rated: 5 stars out of 5Rate itRead users' reviews (14)

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Times:

Prep
10 min
Inactive Prep
--
Cook
3 min
Total:
13 min
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Ingredients

  • 1/4 red wine vinegar
  • 3 rounded tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 teaspoon coarse black pepper, eyeball it
  • 1 cup canned tomato sauce
  • 2 tablespoons extra virgin olive oil, eyeball it
  • 3 beefsteak tomatoes, sliced 1/2-inch thick
  • 1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices
  • Salt
  • 2 tablespoons chopped parsley leaves, to garnish

Directions

In a small saucepan over moderate heat combine vinegar, sugar, Worcestershire and pepper. Allow sugar to dissolve in vinegar and liquids to come to a bubble. Remove sauce from heat and whisk in tomato sauce, then extra-virgin olive oil. Let dressing stand.

Arrange sliced tomatoes and onions on a serving platter. Season tomatoes and onions with salt, to taste Pour dressing over the tomatoes and onions and garnish with chopped parsley.

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