Tomato and Artichoke Salad

Yield:
4 servings
Ingredients
  • Balsamic Vinaigrette:
  • 1 teaspoons Dijon
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • Salt and pepper
  • Salad:
  • 4 large tomatoes cut into wedges
  • 1/2 red onion, thinly sliced
  • 3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
  • 2 tablespoons chopped parsley
Directions

In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.

Toss vegetables with vinaigrette and parsley, transfer to serving bowl.


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