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Tomato Vinaigrette with Mixed Greens

Makes: 8 servings
Prep 20 mins Stand 20 mins
Tomato Vinaigrette with Mixed Greens
Ingredients
  • 1 14 1/2 ounce can  diced tomatoes with onion and garlic
  • 1/4  cup  red wine vinegar or white wine vinegar
  • 1/2 - 1  teaspoon  packed brown sugar
  • 2  tablespoons  olive oil or salad oil
  • 6  cups  baby spinach leaves
  • 2  cups  torn arugula
  • 2  cups  torn red endive or red cabbage
  • 1/2  cup  sliced radishes (optional)
  • 1/4  cup  snipped fresh basil
  •  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 Facts (Tomato Vinaigrette with Mixed Greens)
  • Servings Per Recipe 8,
  • cal. (kcal) 63,
  • Fat, total (g) 4,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 5,
  • Monosaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 2,
  • vit. A (IU) 2430,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • sodium (mg) 301,
  • Potassium (mg) 186,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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