Lunch: Tomatoes with Buttermilk Vinaigrette Recipe
Ingredients
3/4 cup buttermilk
1/4 cup minced fresh tarragon
1/4 cup white wine vinegar
3 tablespoons canola oil
1-1/2 teaspoons sugar
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
1/4 teaspoon pepper
4 pounds cherry tomatoes, halved
1/3 cup minced fresh chives
Instructions
In a small bowl, whisk the first eight ingredients until blended. Refrigerate, covered, until serving.
Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
