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Marquise Salad

3 firm tomatoes 1/2 cup cut onion 1/2 cup chopped parsley 2 tablespoons olive oil Pare tomatoes and cut in half. Mix finely cut onion and parsley, add olive oil; let stand two hours before using. When ready to serve line salad bowl with lettuce, place tomatoes in it and on each half put 1 tablespoon onion and parsley mixture. Pour on French dressing. Everything should be ice cold.