Cucumber Tomato Vinaigrette
|Bottled oil and vinegar salad dressing||1⁄2 Cup (8 tbs)|
|Dairy sour cream||8 Tablespoon|
|Red caviar/Black caviar||8 Teaspoon|
Cut each tomato into 8 wedges; arrange in baking dish, 9x9x2 inches.
Into baking dish, cut unpared cucumber diagonally into 1/4-inch slices.
Pour salad dressing over vegetables.
Cover and refrigerate at least 2 hours.
Arrange tomatoes, cucumber slices and endive on salad plates.
Drizzle with remaining salad dressing.
Spoon 1 tablespoon sour cream on each salad; top with 1 teaspoon caviar.