Tomato and Artichoke Salad

Name: Tomato and Artichoke Salad
Yield: 4 servings
Ingredients: 1 teaspoons Dijon; 2 tablespoons balsamic vinegar; 1/4 cup olive oil; Salt and pepper; 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

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Yield: 4 servings

Yield: 4 servings

Ingredients

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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.