TOMATO VINAIGRETTE SALAD

Tomato Vinaigrette Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 16

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

Steps:

In a serving bowl, combine the romaine, tomatoes, artichoke, olives, onion and cheese., 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.

Nutrition Facts : Calories 145 calories, Fat 12g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 366mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges