 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
A few years ago, I found a recipe in our local newspaper for this tart vinaigrette. Since then I have used it often, and I frequently use it with tomato-artichoke salad.Janelle Moore, Federal Way, Washington Ingredients:
10 cups torn romaine |
2 large tomatoes, seeded and chopped |
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and cut into 1/2-inch pieces |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 small red onion, thinly sliced |
1/4 cup shredded parmesan cheese |
vinaigrette: |
1 large tomato, seeded and chopped |
3 tablespoons red wine vinegar |
1 tablespoon balsamic vinegar |
1 tablespoon honey |
2 small garlic cloves, minced |
1-1/2 teaspoons dijon mustard |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup olive oil |
Directions:
1. In a serving bowl, combine the romaine, tomatoes, artichoke, olives, onion and cheese.
2. In a blender, combine the tomato, vinegars, honey, garlic, mustard, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Serve immediately. Yield: 10 servings.
|
|