Tomato Vinaigrette with Mixed Greens
Make the Tomato Vinaigrette ahead and let stand for 20 minutes to allow flavors to blend before serving.
Prep Time:
20 mins
Total Time:
40 mins
Servings:
Makes 8 servings.
Ingredients
-
1 14-1/2-oz. can diced tomatoes with onion and garlic
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1/4 cup red wine vinegar or white wine vinegar
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1/2 to 1 tsp. packed brown sugar
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2 Tbsp. olive oil or salad oil
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6 cups baby spinach leaves
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2 cups torn arugula
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2 cups torn red endive or red cabbage
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1/2 cup sliced radishes (optional)
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1/4 cup snipped fresh basil
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Shards of fresh Parmesan cheese
Directions
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 1/4 cup dressing; toss to coat. Top with Parmesan cheese; pass remaining vinaigrette. Makes 8 servings.
Nutrition information
Calories 63, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 1 mg, Sodium 301 mg, Carbohydrate 5 g, Total Sugar 3 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 19%, Calcium 7%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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