Tomato And Artichoke Salad

By á-174942

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

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.