Tomato Vinaigrette With Mixed Greens

By draingal

Ingredients

• 1 14 /2-oz. can diced tomatoes with onion and garlic
• 1/4 cup red wine vinegar or white wine vinegar
• 1/2 to 1 tsp. packed brown sugar
• 2 Tbsp. olive oil or salad oil
• 6 cups baby spinach leaves
• 2 cups torn arugula
• 2 cups torn red endive or red cabbage
• 1/2 cup sliced radishes (optional)
• 1/4 cup snipped fresh basil
• Shards of fresh Parmesan cheese

Preparation

Step 1

1. In a blender container combine undrained tomatoes, vinegar, and brown sugar. Cover and blend until smooth. With blender running, gradually add oil in a steady stream. Cover and let stand 20 minutes to blend flavors or chill up to 4 days. If chilled, let stand at room temperature for 30 minutes before serving. Stir before serving.

2. Meanwhile, in a salad bowl toss together spinach, arugula, endive, radishes, if using, and basil. Add ¼ cup dressing; toss to coat. Top with Parmesan cheese; pass remaining vinaigrette. Makes 8 servings.