Dressing: (this is the same dressing that I use for shell/pasta salad).  Marinate the tomatoes for a few minutes or a few hours, they taste great either way.  I like to grate fresh black pepper over the top just before serving.

• 2/3 cup splenda (or 1 tsp. stevia)
• 1/2 cup oil (I like to use 1/4 cup olive oil mixed with 1/4 cup canola)
• 1/3 cup ketchup
• 1/4 cup vinegar
• 1 tsp. salt
• 1 tsp. pepper
• 1 tsp. paprika

Put in shaker then refridgerate container for up to several weeks.   Pour over sliced tomatoes and marinate.

You can also put in other kinds of vegetables (peppers, cucumber).

Posted on June 28th, 2007 by neslyn
Filed under: Lunch, Salads