1/2 c. finely chopped dill pickle
1 tbsp. dried onion flakes
1 tbsp. dried parsley
1/2 tsp. pepper
1/4 tsp. salt
1/4 c. olive oil
1/4 c. vinegar
1/4 c. dill pickle juice
1 c. Italian salad dressing
3 lg. garden fresh tomatoes, peeled & thickly sliced
Lettuce leaves

Combine all ingredients except tomatoes and lettuce. Pour over tomatoes in a glass container. Cover and chill several hours. Remove carefully with a slotted spoon and serve on lettuce leaves. May substitute 2 (16 oz.) cans asparagus spears, drained, if good fresh tomatoes are unavailable.

Serves 6.