Tomato and Artichoke Salad
Recipe courtesy Julie Song
Recipe Summary
Yield: 4 servings
Balsamic Vinaigrette:
1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
Salad:
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
2 tablespoons chopped parsley
In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
Episode#: CL9567
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