Tomato And Artichoke Salad
By á-174942
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Ingredients
- VINAIGRETTE:
- 1 teaspoons Dijon
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- SALAD:
- 4 large tomatoes cut into wedges
- 1/2 red onion thinly sliced
- 3 cups frozen artichoke hearts thawed, and halved or quartered depending on size
- 2 tablespoons chopped parsley
Details
Servings 4
Preparation
Step 1
Vinaigrette: In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
Salad: Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
This recipe yields 4 servings.
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