Many-Splendored Tomato-Crab Salad

Prep: 15 minutes; Chill: 8 hours

2 pounds ripe tomatoes, such as Brandywine, Green Zebra, and/or yellow cherry
3 tablespoons tarragon vinegar or cider vinegar
2 tablespoons extra-virgin olive oil
1/4 cup snipped fresh tarragon
3/4 teaspoon Herb-Salt Sprinkle (see recipe, page 172) or salt
1/2 teaspoon cracked black pepper
1/2 cup cooked lump crabmeat (about 3 ounces)
Fresh tarragon sprigs (optional)

1.  Arrange tomatoes on a platter. For dressing, in a screw-top jar combine tarragon or cider vinegar, olive oil, and 3 tablespoons of the snipped tarragon. Cover and shake well. Drizzle dressing over salad. Sprinkle with remaining snipped tarragon. Cover and chill in the refrigerator up to 8 hours.

2.  Just before serving, sprinkle Herb-Salt Sprinkle and the cracked pepper over salad. Top with crabmeat. If desired, garnish with tarragon sprigs.

Number of Servings: 6

Nutrition Facts per  : 89 cal., 5 g total fat (1 g sat. fat), 8 mg chol., 166 mg sodium, 7 g carb., 2 g dietary fiber, 4 g protein.

Daily Values: 50 % vit. C, 2 % calcium, 5 % iron.