Serves: 4
Total Calories: 97
1. In a medium bowl, mix vinegar, oil, green onion, capers, herb seasoning, splenda, salt and pepper until well blended.
2. Add tomatoes and stir gently until well coated. Refrigerate for 10 to 15 minutes. Turn tomatoes in the marinade refrigerate 10 to 15 minutes longer.
3. Line a serving plate with lettuce and top with tomatoes. Serve remaining dressing separately or refrigerate in a tightly covered container for another use.
This Tomatoes Vinaigrette recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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