Tomato Vinaigrette Salad

Name: Tomato Vinaigrette Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 2 teaspoons Dijon mustard; 2 smalls garlic cloves, minced; 1 Tbsp honey; 213 grams jar marinated quartered artichoke hearts, drained and cut into 1/2-inch pieces; 79 milliliters olive oil; 64 grams can sliced ripe olives, drained; 59 milliliters shredded Parmesan cheese; 1 teaspoons pepper; 1 small red onion, thinly sliced; 3 Tbsps red wine vinegar; 2 liters torn romaine; 1 teaspoons salt; 1 large tomato, seeded and chopped; 2 larges tomatoes, seeded and chopped

Tomato Vinaigrette Salad might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains approximately 2g of protein, 11g of fat, and a total of 139 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up balsamic vinegar, onion, parmesan cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

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

Ingredients you will need

Artichoke

Tomato

Romaine

Cheese

Olives

Onion

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Mustard

Garlic

Tomato

Honey

Cooking Oil

Equipment you will use

Blender

Pour over salad; toss to coat.

Serve immediately.

Equipment

Bowl

Blender

Ingredients

Servings:

1Tbsp

balsamic vinegar 2teaspoons

Dijon mustard 2smalls

garlic cloves, minced 1Tbsp

honey 213grams

jar marinated quartered artichoke hearts, drained and cut into 1/2-inch pieces 79milliliters

olive oil 64grams

can sliced ripe olives, drained 59milliliters

shredded Parmesan cheese 1teaspoons

pepper 1small

red onion, thinly sliced 3Tbsps

red wine vinegar 2liters

torn romaine 1teaspoons

salt 1large

tomato, seeded and chopped 2larges

tomatoes, seeded and chopped

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Willamette Valley Vineyards Dijon Clone Chardonnay. It has 4.8 out of 5 stars and a bottle costs about 22 dollars.

Willamette Valley Vineyards Dijon Clone Chardonnay

The nose opens with aromas of lemon, pear, hazelnut and honey. The bouquet moves into a creamy medium-bodied sip offering flavors of orange, sweet cream, vanilla, caramel and clove. Balancing acidity leaves the wine refreshing, with a lingering finish and ideal for food pairing.Pair with rich seafood dishes like grilled shrimp or seafood scampi, chicken pot pie or creamy soups, rice or potato dishes, fresh salads with vinaigrettes and hard cheeses like aged white cheddar.