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3 or 4 tomatoes medium, peel if desired
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon splenda
4 cups romaine lettuce shredded
2 tablespoons basil chopped fresh basil or 2 teaspoons dried leaves
1 tablespoon chives chopped
1/2 teaspoon black pepper coarsely ground black
4 ounces mozzarella cheese shredded (1 cup)
1. Thickly slice tomatoes. Sprinkle with salt. Let stand 30 minutes.
2. Whisk together olive oil, vinegar, water, and splenda; set vinaigrette aside.
3. Line a large platter with romaine. Arrange tomato slices, sprinkling basil, chives, and pepper between layers of tomatoes. Drizzle 2 tablespoons of the vinaigrette over tomatoes. Sprinkle cheese over top. Drizzle remaining vinaigrette over cheese. Let stand 15 minutes before serving for flavor to develop.
4. Serve with fettuccini alfredo, or grilled flank steak or chicken.
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