TOMATO SALAD

My diabetic version of an old recipe from Mr. Food.

1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Splenda granulated or equivalent of your favorite sugar substitute
1 teaspoon garlic powder
1/2 teaspoon salt (I suggest omitting)
1/2 teaspoon freshly ground black pepper
4 large beefsteak tomatoes, chunked
1 large green bell pepper, chunked
2 to 3 scallions (green onions), sliced
1/4 cup chopped fresh basil

In a large bowl, combine olive oil, vinegar, sugar substitute, garlic powder, salt, and black pepper; mix well with a whisk. Stir in remaining ingredients and gently toss until evenly coated. Serve immediately or cover and refrigerate until ready to serve.