1 pint cherry tomatoes
2 tbsp. vegetable oil
1 tbsp. red wine vinegar
1 shallot, minced or 1 green onion, minced
1 tsp. Dijon mustard
2 tsp. snipped chives

Rinse and hull cherry tomatoes. Halve into medium bowl. Combine oil, vinegar, minced shallot, mustard, and chives in 1-cup jar with screw top. Cover tightly and shake vigorously. Pour over tomatoes; toss very gently. Cover and refrigerate at least 1 hour to blend flavors. At serving, sprinkle with additional snipped chives (opt.)

Makes 4 servings, 91 calories each.

Submitted by: Karen LaValley