4 medium-sized ripe tomatoes, sliced vertically 3 tablespoons chopped green onion 3 tablespoons chopped parsley 1 pinch sugar salt and pepper to taste salad greens 2 tablespoons red wine vinegar 1/8 teaspoon salt 1/4 teaspoon dry mustard 6 tablespoons salad oil freshly ground pepper
Line plate with salad greens and arrange tomato slices on top. Sprinkle with green onions, parsley, sugar, salt and pepper. Shake together vinegar, salt, mustard, oil and freshly ground pepper in jar and pour over tomatoes. refrigerate for 39 minues before serving.
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