Make the Tomato Vinaigrette ahead and let stand for 20 minutes to allow flavors to blend before serving.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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

63 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 1 mg cholesterol; 301 mg sodium. 186 mg potassium; 5 g carbohydrates; 1 g fiber; 3 g sugar; 2 g protein; 2430 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 69 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

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