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Cherry Tomato and Cheese Salad

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“Use up those garden cherry tomatoes! This is best eaten within 24 hours of making. Measure the cherry tomatoes after cutting in in half. You can always use the full-fat variety of sour cream and mayo if you don't mind the extra fat.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place cut cherry tomatoes, onions (or scallions), and cubed cheese in a large bowl.
  2. In a seperate bowl, whisk together the sour cream, mayo, vinegar, sugar, tarragon, garlic powder, pepper and salt; blend well.
  3. Pour the dressing over the salad and gently toss to coat.
  4. Serve chilled.

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