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(With Balsamic Vinaigrette)

6 vine-ripened tomatoes cut into 1/2-inch slices
1 pound Mozzarella, thinly sliced
1/2 cup thin sliced Vidalia onions

Balsamic Basil Vinaigrette:
3 tablespoons balsamic vinegar
1 teaspoon garlic, chopped
1/4 cup olive oil
1/3 cup chopped fresh basil

Arrange tomato slices alternately with mozzarella slices on
deep platter. Top with onion slices. Pour dressing over and stand
at room temperature 20 minutes.

Balsamic Vinaigrette: Process first four dressing ingredients
in blender; add oil slowly processing continuously. Stir in basil.

Yield: 6-8 servings.

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