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Source: 99% Fat-Free, Healthy Cooking

Tomato and Celery Remoulade
Serve this salad with slices of Virginia ham.
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Serves: 6
Prep Time: 15 minutes
Cook Time: . minutes
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1 1/2 pounds (about 6) plum tomatoes
2 ounces (about 3) scallions
3 ounces (about 2 stalks) celery
1 1/2 tablespoons dry mustard
3 tablespoons lemon juice, freshly squeezed
3 tablespoons water
1/4 cup light corn syrup or 1/2 tablespoon light corn syrup
1/8 teaspoon cayenne pepper
6 leaves romaine lettuce

Put 6 salad plates in the refrigerator to chill.

Core and cut each tomato into 8 chunks. Trim and slice the scallions into rings (about 3 tablespoons). Trim and thinly slice the celery crosswise (about 3/4 cup).

In a mixing bowl, combine the mustard, lemon juice, water, 1/4 cup plus 1/2 tablespoon corn syrup, and cayenne and whisk thoroughly. Add the tomatoes, scallions, and celery. Toss to coat. Cover and refrigerate until ready to serve.

Lay a lettuce leaf on each of the 6 chilled plates. Divide the remoulade among the plates and drizzle any residual dressing over the lettuce.

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