Tomato Vinaigrette Salad

• 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
• 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

1. In a serving bowl, combine the romaine, tomatoes, artichoke, olives, onion and cheese.
2. 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.

torn romaine, tomatoes, hearts, olives, red onion, parmesan cheese, tomato, red wine vinegar, balsamic vinegar, honey, garlic, mustard, salt, pepper, olive oil

Taken from www.tasteofhome.com/recipes/tomato-vinaigrette-salad/ (may not work)