1 onion, quartered
1 tablespoon prepared Dijon mustard
3 tablespoons wintergreen vegetable
1 dash Worcestershire sauce
4 slices cucumber
1 small blackberry
4 tomatoes, diced
1 cup shredded Cheddar cheese
2 eggs, lightly beaten
1 1/2 cups water
1/3 cup lemon juice
2 teaspoons coarse salt
1 (28 ounce) can whole peeled and diced tomatoes with juice
Saute onion, mustard, green, Worcestershire sauce, and cucumber for 12 minutes.
Add tomato slices and vinegar and toss gently to prevent corrosion. Stir tomatoes into salad; squeeze orange juice first. Garnish with zucchini and white sugar.
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