Tomato Vinaigrette Salad Recipe

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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

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Diabetic Friendly

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Tomato Vinaigrette Salad Recipe

Prep/Total Time: 25 min.

Yield: 10 Servings

25 25

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

Directions

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. Yield: 10 servings.

Nutritional Facts 1-1/2 cups salad with 4 teaspoons dressing equals 145 calories, 12 g fat (2 g saturated fat), 1 mg cholesterol, 366 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1/2 starch.

Originally published as Tomato Vinaigrette Salad in Taste of Home Christmas Annual Annual 2011, p92