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6 large tomatoes -- cut into wedges
1/2 cup green onions -- thinly sliced
1/3 cup olive oil -- or canola
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 garlic cloves -- minced
1 teaspoon salt
1 tablespoon fresh thyme -- or 1 teaspoon dried
1/4 teaspoon coarsely ground pepper
How To Prepare:
Place tomatoes and oinions in a shallow serving bowl. In a bowl, combine the remaining ingredients: pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight. Yield: 10 servings or 3/4 cup
Carbs per serving - include all nutritional information if known: