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|1/2 lb||part skim mozzarella cheese, thinly sliced|
|1/3 c||safflower oil|
|3 Tbsp||red wine vinegar|
|3 Tbsp||chopped parsley|
|3 Tbsp||finely chopped onion|
|1 Tbsp||finely chopped fresh basil or 1/2 tsp. dried basil|
|1 dash(es)||each salt and pepper|
layer tomatoed and cheese in shallow dish. In small jar with a tight fitting lid place oil, vinegar, parsley, onion, basil, salt and pepper. Cover and shake well. Pour over tomatoes and cheese.
Cover and refrigerate several hours. Occasionaly spooning dressing over tomato salad. Makes 4 servings.