Stack Salad Of Creole Tomatoes And Vidalia Onions With A May Recipe

• 1/2 lb Maytag blue cheese, crumbled
• 1/4 c. Fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp Warm sauce
• 1/2 tsp Salt
• 3/4 tsp Freshly grnd black pepper
• 1 c. Extra virgin olive oil
• 1/4 c. Buttermilk
• 8 lrg Creole or possibly beefsteak tomatoes, sliced 1/2-inch thick
• 4 med Vidalia onions, sliced 1/4-inch thick
•     Salt
•     Freshly grnd black pepper
• 24 x Toasted croutons, (3-inch by 1/4-inch rounds)
• 1 Tbsp. Finely minced fresh parsley leaves

Directions